SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Asparagus is rich in folate, quercetin, and glutathione. Glutathione is often named “the mother of all antioxidants” because of its important role in maintaining reduced levels of oxidative stress within cells. In this side dish, roasted asparagus soaks up the flavors of freshly squeezed lemon juice and zest. Pair this dish with any main entrée for a bright and delicious vegetable side. I like to choose thinner asparagus stalks for a crispier taste, but choose the texture you desire; just be sure to trim the bottoms evenly.
1 bunch asparagus, trimmed 1 inch from the bottom (20 or 30 spears)
2 teaspoons avocado oil
2 teaspoons lemon zest
2 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon freshly ground black pepper
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and lay out the asparagus.
2
.
Mix the oil, lemon zest, lemon juice, garlic, and pepper and toss with the asparagus until well coated.
3
.
Bake for 12 to 15 minutes, until the asparagus is fork-tender and the tops are crispy. This dish can be stored in an airtight container for up to 5 days, but is best served warm.
FLAVOR TIP:
Add one more squeeze of lemon when the asparagus comes out of the oven for another layer of fresh lemon-y taste.
Per serving:
Calories: 90; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 9mg; Potassium: 443mg; Magnesium: 31mg; Carbohydrates: 10g; Sugars: 4g; Fiber: 5g; Protein: 5g; Added sugar: 0g; Vitamin K: 75mcg