Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with seafood, especially salmon or scallops.
- 2 bunches asparagus, tough ends trimmed
- 2 lemons, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons chopped fresh oregano or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat the oven to 450 degrees F.
Toss the asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
91 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 302mg sodium; 9g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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