Roasted Asparagus with Lemon
Side Dish
This is a favorite in Germany between March and May when asparagus is at its best. It's not really a German recipe, but it is common there and in Poland as a light side dish with pork chops or chicken. I found this recipe years ago credited to Mimi Bobeck, but it is familiar to me from my childhood. Ten minutes to prepare and about the same to cook makes this a quick and easy dish. Serves about 8.
Ingredients/Shopping List
- 2 lbs asparagus
- ¼ 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
Per serving:
Protein: 2.9g Fat: 7.0g Carbohydrate: 6.4g Calories: 88 Sodium: 16mg
Directions
Preheat oven to 450°F.
Snap or slice off tough ends of asparagus spears and arrange on baking sheet.
Whisk together olive oil, garlic, and lemon zest.
Brush asparagus evenly with oil, turn to coat well. Season to taste salt and pepper. Arrange lemon wedges around asparagus.
Bake on upper oven rack 6-8 minutes. Asparagus should be tender and golden in color.
Drizzle with warm juices before serving.