Photo: Ernest Porzi
Roasted Asparagus with Lemon
6 ingredients
Serves 8.
openrecipes
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate. Peeling the ends of the asparagus stems is optional, although it makes for an attractive presentation. If you are using thick asparagus, peeling removes the tough outer part and makes the entire stalk more uniform to ensure even cooking.
Estimated Nutrition (whole recipe, rough)
168
Calories
4g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. asparagus, tough ends trimmed and stems peeled
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Zest of 1 lemon
- Salt and freshly ground pepper, to taste
- 1 lemon, cut into 8 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes