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
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
Ingredients
- 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
Preparation
- 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
Lemon Roasted Asparagus Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
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