Estimated Nutrition (whole recipe, rough)
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
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- 2 lbs asparagus
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, zest of
- salt & freshly ground black pepper, to taste
- 1 lemon, cut into 8 wedges
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Directions
Position a rack in the upper third of an oven and preheat to 450°F.
Snap off the tough stem ends from the asparagus spears and arrange the spears on a baking sheet.
In a small bowl, whisk together the olive oil, garlic and lemon zest.
Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.
Arrange the lemon wedges around the asparagus.
Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.