Not my favorite CL roasted asparagus. Six minutes was too crunchy; prefer without the cayenne and lemon.
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
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Amount per serving
- Calories: 43
- Fat: 2.4g
- Saturated fat: 0.4g
- Sodium: 150mg
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 pound asparagus, trimmed
- Lemon wedges
- Combine olive oil, salt, ground red pepper, and asparagus on a jelly-roll pan. Bake at 450° for 6 minutes or until crisp-tender. Serve with lemon wedges.
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