Roasted Lemony Asparagus

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

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  • Makes: 8 servings
  • Prep: 15 mins
  • Roast: 10 mins 400°F

Roasted Lemony Asparagus

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Directions

  1. 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.

From the Test Kitchen

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.

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Nutrition Facts (Roasted Lemony Asparagus)

  • Per serving:
  • 76 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 781 mg sodium ,
  • 4 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 2 g pro.
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