If you want to do the Whole30 Challenge successfully, you better learn to love your vegetables! Asparagus may not be the “sexiest” vegetable (then again, what is?) or the trendiest item on the menu, but they’re packed with nutrients.
Asparagus is a very good source of fiber, folate, and vitamins, A, C, E and K. While you can eat asparagus raw, which is great chopped up in a salad, I prefer it best roasted.
The beauty of this recipe, and asparagus in general, is it really doesn’t require much effort to make it extremely flavorful. Ina Garten, my chef idol and wannabe best friend, has a perfectly simple asparagus recipe, only calling for a drizzle of olive oil, salt, and pepper. She doesn’t even use “high quality” butter, which for Ina is rare, maybe even unheard of.
Not to toot my own horn, and one up Ina, but I added one simple ingredient and it’s now become my favorite asparagus recipe, vegetable and side dish. If you haven’t already guessed, seeing as its in the title of the recipe, it’s LEMON. Lemon adds a fresh burst of flavor. I use both the zest and the juice to really make this vegetable sing.
Ever since, asparagus has been making a regular appearance at my dinner table.
Lemon Roasted Asparagus
1 Bunch Asparagus
2 Tbspn Olive Oil
- Preheat the oven to 400 degrees
- Cut off the bottom ends of the Asparagus (the flat white tips). These are tough and therefore not ideal for eating/cooking
- Lay the asparagus on a baking sheet and drizzle with olive oil, salt and pepper.
- Using a lemon zester, zest the outside of the lemon over the asparagus. Try to sprinkle the zest evenly but don’t worry too much as you’ll be tossing the asparagus to coat evenly.
- Once zested, roll the lemon to release the juices.
- Cut the lemon in half and squeeze the lemon juice over the asparagus.
- Give the asparagus a light toss to ensure they are evenly coated.
- Place the asparagus in the oven and cook for 40 minutes or until lightly brown and tips are slightly charred and crispy.