Lemon Roasted Asparagus

Sprinkling fresh vegetables with lemon juice and fresh herbs is a simple low-carb way to add flavor.


5 servings (serving size: 8 spears)

Recipe from

Oxmoor House

Nutritional Information

Calories 28
Caloriesfromfat 0.0 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 3.3 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 154 mg
Calcium 16 mg


1 pound asparagus (about 40 spears)
Cooking spray
2 teaspoons olive oil
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon salt
1/4 teaspoon pepper


1. Preheat oven to 450°.

2. Snap off tough ends of asparagus. Place asparagus on a jelly roll pan coated with cooking spray. Drizzle with oil, turning to coat.

3. Bake at 450° for 8 to 10 minutes or until asparagus is tender, shaking pan often to roast asparagus evenly. Sprinkle remaining ingredients over asparagus.

carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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