This light and flavorful vegan side dish is an Italian classic made with roasted asparagus, olive oil, and fresh lemon.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 23 mins – easy
🍽 8 servings – 87 kcal per serving
|
Serving
135g |
Fat
6g |
Sat. fat
0g |
Sodium
17mg |
|
Carbs
6g |
Fibers
2g |
Sugars
2g |
Proteins
2g |
INGREDIENTS
- 2 lbs asparagus
- ¼ cup olive oil
- 2 cloves garlic
- 2 lemons
- ¾ salt
- ¼ black pepper
TOOLS
- 1 knife
- 1 zester
- 1 oven
- 1 baking sheet
- 1 bowl
- 1 spoon
- 1 serving plate
STEPS
Peel and mince the garlic.
Zest the lemons using a zester. Cut the zested lemons into 8 wedges.
Trim the asparagus.
Put 0.15 cup of olive oil in a bowl. Add the minced garlic and lemon zest to the bowl and stir with a spoon to get a garlic mixture.
Spread 0.1 cup of olive oil on a baking sheet. Place the trimmed asparagus on the baking sheet, then pour the garlic mixture over it. Sprinkle with salt and black pepper.
Preheat the oven to 450°F for 20 minutes.
Place the baking sheet in the hot oven and roast for 8 minutes.
Turn off the heat and remove the baking sheet from the oven to get roasted asparagus.
Transfer the roasted asparagus to a serving plate and garnish with lemon wedges.
It’s ready to be served !
