Lemon-Roasted Asparagus

As promised, here’s my quick and delicious lemon-roasted asparagus recipe!

Asparagus is a very versatile vegetable. You can dress it up and you can dress it down. Since this batch of asparagus was accompanying my Not-So-Guilty Chicken Parmesan, the asparagus had to be dressed to impress.

Not-So-Guilty Chicken Parmesan
I mean, look at that meal. Perfecto!

Sure, boiled asparagus that’s seasoned with some salt and pepper is good. It’s a bit bland, but good. But it still makes your pee stink.

So, if I’m planning on eating asparagus and I know what a waits, I’m going to make it worth my while.

And for this reason, I introduce my lemon-roasted asparagus recipe.

First and foremost, preheat your oven to 400 degrees F.  Next, follow these directions!

What you’ll need:

  • 1 lemon
  • ¾ pound fresh asparagus
  • Non-stick cooking spray
  • 1 1/2 tbsp. olive oil
  • 1 pinch Kosher salt
  • Cracked pepper (eyeball it – you know what you like)

How you’ll make it:

  • Rinse your asparagus – you don’t know where it’s been and cut the white ends from the bunch
  • Grab a cookie sheet, line with aluminum foil, spray the foil with your non-stick cooking spray
  • Take your asparagus and neatly line them on your cookie sheet
  • Drizzle the tablespoon of olive oil over the asparagus – sprinkle on your pepper and kosher salt
  • Rinse your lemon – grab a zester and zest that baby to your liking – my rule of thumb, “Zest is best.”
  • Once you’ve seasoned your asparagus – place in the oven and bake at 400 degrees F for 8 – 10 minutes
  • Remove from oven and take that lemon that you zested and squeeze the juice over the asparagus

Not-So-Guilty Chicken Parmesan

Serve it up and enjoy!


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