Lemon Asparagus – Spend with money.

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Lemon asparagus A simple yet impressive recipe full of bright, tangy flavor with a crispy parmesan coating.

Baked or grilled, this recipe is always an easy and delicious favorite!

Arrange the lemon asparagus on a plate.

Ingredients for Lemon Asparagus

Prepared in minutes, lemon asparagus is a delicious twist on the traditional roasted asparagus recipe. You can serve it as a side or add it to pasta or risotto.

insulating white – Choose dark green, strong stems with light green or purple tips. Thick spears are preferred because they will caramelize more without overcooking.

oil – Butter, ghee or leftover bacon grease can be used instead of olive oil if desired.

spices – Add more or less garlic to taste or sprinkle in a dash of lemon pepper.

lemon – This recipe uses a fresh lemon because you'll need both the juice and the juice. I highly recommend using freshly squeezed lemon juice for this recipe.

Oil, asparagus, garlic, lemon, parmesan, salt and pepper label the lemon to make the asparagusOil, asparagus, garlic, lemon, parmesan, salt and pepper label the lemon to make the asparagus

How to Make Lemon Asparagus

  1. Prepare the asparagus stalks As directed below.
  2. Toss asparagus spears with olive oil, lemon zest, lemon juice and spices.
  3. Sprinkle with a little Parmesan cheese and fry until soft and crisp.
  • Coarse spears: 8-12 minutes at 425°F
  • Thin spears: 5-7 minutes at 425°F

Serve lemon asparagus hot or cold! It's perfect on chilled salmon for brunch, or dip them in creamy cheese or homemade hollandaise sauce.

Pickled Lemon AsparagusPickled Lemon Asparagus

Storing leftovers

  • Leftover lemon asparagus can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a dry sauté pan or add to a cold salad, add to an omelet or frittata or stir into pasta.

Asparagus favorite

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Arrange the lemon asparagus on a plate.Arrange the lemon asparagus on a plate.
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Lemon Asparagus

Brighten up your meal with zesty lemon asparagus, with a hint of garlic and fresh parmesan for an explosion of flavor!

Preparation time 15 minutes

Cooking time 15 minutes

Full time 30 minutes

  • Preheat oven to 425°F.

  • Rinse and pat dry the asparagus. Break the wooden trunks.

  • Lemon Zest ½ tsp. Cut a lemon in half and squeeze out 1 tablespoon of juice. Reserve the remaining half for serving.

  • Place asparagus on a rimmed baking sheet and toss with olive oil, lemon juice, lime juice, garlic, salt and pepper.

  • Sprinkle parmesan cheese on top.

  • Roast for 6-12 minutes * or until just tender and crisp.

*Zesting the lemon is optional but recommended. This will add extra lemon flavor. Coarse spears: 8-12 minutes at 425°F Thin spears: 5-7 minutes at 425°F Leftover asparagus can be stored in an airtight container for up to 3 days.

Calories: 68 | Carbohydrates: 7Yes | Protein: 3Yes | fat: 4Yes | Saturated Fat: 1Yes | Polyunsaturated Fat: 0.5Yes | Monounsaturated fats: 3Yes | Cholesterol: 1mg | Sodium: 314mg | Potassium: 270mg | Fiber: 3Yes | Sugar: 3Yes | Vitamin A: 867IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, side dish
the meal American
Lemon Asparagus Plated with a TitleLemon Asparagus Plated with a Title
Baked Lemon Asparagus with Lemon Slices and GarnishBaked Lemon Asparagus with Lemon Slices and Garnish
Sheet pan of lemon asparagus with writingSheet pan of lemon asparagus with writing
Plated on a sheet pan with lemon asparagus and a titlePlated on a sheet pan with lemon asparagus and a title

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