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.
Rate This!
Roasted Lemony Asparagus
Rate This!
Directions
- 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.
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.