Description
Garlic lemon roasted asparagus are an easy low-effort side dish! The tops get charred and crispy in contrast to the tender spears.
Ingredients
Scale
- 1 bunch asparagus (12 asparagus, about 9 ounces/250 grams)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon mushroom salt* (or regular salt)
- 1/2 teaspoon freshly cracked pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch chili flakes (optional)
- 1 tablespoon lemon juice
- Optional toppings: Sprinkle of Maldon salt or other coarse sea salt, 1/2-1 tablespoon parmesan cheese, and/or fresh mint or parsley
Instructions
- Pre-heat oven to 425F° (220C°). Snap the ends off the asparagus, and then either keep whole or you can cut them in 2 or in 3. Place on a baking sheet.
- Drizzle the olive oil over and sprinkl thee lemon zest, mushroom salt, pepper, garlic and onion powder on top and give it a good stir. And chili flakes if using.
- Arrange the asparagus in one layer and bake on the middle rack for about 12-15 minutes (for medium thick asparagus, it depends on their thickness, around 10 for thin and up to 20 for thick). When they are tender when you prick them with a fork or knife, they are done.
- Drizzle lemon juice and Maldon salt on top of the asparagus right before serving. And/or parmesan and herbs if desired.
- Very versatile and works great with chicken, pork, lamb and fish! You can also chop the asparagus more finely and add to a salad. Or with poached eggs for breakfast/lunch.
Notes
* Recipe for mushroom salt
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Sides
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 83
- Sugar: 0
- Sodium: 929
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 2