Preheat oven to 450F.
Combine all the ingredients well on a rimmed baking sheet, making sure to completely coat all the spears with oil.
If roasting the lemon slices a little longer, put the asparagus spears aside for the moment.
Slip just the lemons into the oven for 5 minutes.
Roast for 13 - 15 minutes, shaking the pan to toss a couple of times.
Turn the lemon slices over halfway through.
Serve and enjoy!
I've learned to appreciate the idea of peeling asparagus, some times in 'stripes'. It isn't always necessary but it's hard to tell, beforehand, when the skins will be tough and when they'll be tender.
Be sure to save the woody ends for making Asparagus Soup. You can even collect them in the freezer for a few weeks until you have enough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.9mg||0 %|
|Potassium 308.7mg||8 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 5.3g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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