Lemon Roasted Asparagus

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

Yield: 5 servings (serving size: 8 spears)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 0.0%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 3.3g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 154mg
  • Calcium: 16mg


  • 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. 1. Preheat oven to 450°.
  2. 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. 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.
  4. carbo rating: 2
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