Roasted Asparagus with Lemon
Side Dishes, Vegetarian, Low Phosphorus, High Potassium, Low Protein, Low Sodium
Based on 4 servings per recipe.
- 1 pound (about 18 stems) asparagus spears, trimmed
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon peel, finely grated
Preheat oven to 450 degrees.
Lay asparagus in a single layer on a baking sheet.
Shake lemon juice, oil and lemon peel in a jar.
Pour over asparagus, turning to coat.
Roast asparagus until crisp-tender, turning occasionally, for about 15 minutes.
Serve warm or at room temperature.
About This Recipe
Roasting asparagus adds a sweet and nutty flavor. This recipe is good warm and just as good later as a cold salad.