Roasted Lemony Asparagus
Recipe from
Better Homes and Gardens
When you have asparagus on hand, try this four-ingredient side dish that can be ready in just 25 minutes start-to-finish.
Servings:
Makes 8 to 10 servings.
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
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2 lb.asparagus spearssee savings
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1/4 cupextra-virgin olive oilsee savings
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1/4 tsp.sea salt or saltsee savings
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Freshly ground black peppersee savings
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2 Tbsp.chopped preserved lemons*see savings
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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.
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 information
Per serving: Calories 76, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 781 mg, Carbohydrate 4 g, Total Sugar 1 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 22%, Calcium 2%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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