Mexican Roasted Asparagus

Old El Paso®
Mexican Roasted Asparagus
Try this delicious twist on Spring's first vegetables by adding some Old El Paso® taco seasoning!
4 servings


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2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
1 1/2 pounds fresh asparagus spears


Prep: 10 Minutes
Start to Finish: 25 Minutes

1. Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside. 

2. In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.

3. Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.


Created date

June 2013

Nutritional Information

Calcium 2 %
Calories 90
Caloriesfromfat 60
Carbohydrate 5 g
Cholesterol 0 mg
Fat 7 g
Fiber 2 g
Iron 10 %
Protein 2 g
Sodium 190 mg
Sugars 2 g
Satfat 1 g