Asparagus is at its best in springtime, when it is in season. It has a crisp, sweet note that, when combined with fresh lemon and crushed almonds, is quite refreshing and cleansing on the palate.
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This recipe is very simple yet full of flavor. Ready in under 15 minutes, it pairs well with a simple savory protein or fresh pasta salad.
Recipes excerpted from Just Eat Real Food: 30-Minute Nutrient-Dense Meals for a Healthy, Balanced Life by Caitlin Greene
- 1 lb. fresh asparagus, trimmed
- 1½ Tbs. olive oil
- ½ lemon, thinly sliced
- 1 Tbs. fresh lemon juice
- 1 Tbs. coconut aminos
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 cloves garlic, sliced thinly
- 2 Tbs. chopped roasted almonds
Preheat oven to 400°F. Line sheet pan with parchment paper. In large bowl, combine asparagus, olive oil, lemon slices, lemon juice, coconut aminos, salt, pepper, and garlic. Toss evenly to coat, then spread evenly on prepared pan in single layer.
Roast 8–10 minutes, until asparagus is crisp on the outside and tender in the middle. Remove from oven and top with roasted almonds.
- Calories 90
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 360 mg
- Sugar Content 3 g