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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 8 servings The following items or measurements are not included below: 1 lemons, zest of |
||
| Calories 88 | ||
| Calories from Fat 63 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 276mg | 7% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 1.5g | ||
| Protein 2.9g | 5% | |
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Ingredients
- 2 lbs asparagus
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 lemon, zest of
- salt & freshly ground black pepper, to taste
- 1 lemon, cut into 8 wedges
Directions
1
Position a rack in the upper third of an oven and preheat to 450°F.2
Snap off the tough stem ends from the asparagus spears and arrange the spears on a baking sheet.3
In a small bowl, whisk together the olive oil, garlic and lemon zest.4
Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.5
Arrange the lemon wedges around the asparagus.6
Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.7
Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Cuisine > European > Eastern > Polish
- Cuisine > European > Western > German
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Miss Annie
On Jan 23, 2007
The flavor and texture of the roasted asparagus is amazing. I noticed that others would have liked a more pronounced lemon flavor, but I found the lemon zest mixed with the olive oil very pleasing and not overly lemon. Just enough lemon to let the nutty flavor come through. Thanks so much for this recipe. I have used it many times, always with great success.
From: HeatherFeather
On Nov 11, 2003
Very good. Mine came out very lightly flavored of the garlic and the lemon. I would add even more next time. These looked gorgeous as I pulled them out of the oven - with the roasted lemon wedges scattered about the platter.
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