When you have asparagus on hand, try this four-ingredient side dish that can be ready in just 25 minutes start-to-finish.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Snap off woody bases from asparagus; discard. If stems are tough, remove outer layers with a vegetable peeler. Arrange asparagus in a single layer in a 15x10x1-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roast, uncovered, for 10 to 15 minutes or until crisp-tender. Season with freshly ground black pepper. Sprinkle with chopped preserved lemons. Makes 8 to 10 servings.


Grill Method:

Prepare asparagus spears as above. Place in a 13x9-inch disposable foil pan. Drizzle with olive oil and sprinkle with sea salt. Place pan directly over medium coals; grill for 10 to 15 minutes or until asparagus is crisp-tender, occasionally turning asparagus with tongs. Serve as above.

*Test Kitchen Tip:

If preserved lemon is not available, in a small bowl combine 2 tablespoons finely shredded lemon peel and 1/2 teaspoon salt; sprinkle on roasted asparagus.

Nutrition Facts

76 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 781 mg sodium. 110 mg potassium; 4 g carbohydrates; 2 g fiber; 1 g sugar; 2 g protein; 389 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;