Lemon Roasted Asparagus

Spring and Summer produce make it easier (and cheaper) to eat healthy. Vibrant produce pops up at every corner. It is no secret that Ryan and I both love vegetables, but many of my friends don't. Here is the key to eating your vegetables, just add a little flavor to them AND make it simple to prepare! I am constantly asked how to prepare seasonal vegetables, which I kindly answer (mostly to keep my dear friends from boiling their veggies....ah, NOOOOO)!! 

The best preparation method to bring out the great taste and retain the nutrients for vegetables is either steaming or roasting them. We also like to throw them on the grill when we have the coals fired up for some tasty meat or seafood! (Side note: grilled zucchini is probably my favorite thing in the entire world).

Quick and Easy Vegetables

So as the beautiful Spring produce arrives in North Carolina, I thought I would start sharing methods of how to prepare these lustrous vegetables (and fruit). In spring, we will start to see asparagus, radishes, strawberries, rhubarb, cherries, peas, apricots, artichokes and morel mushrooms. All known to appear in my kitchen :)

I have spotted a few of these already, but decided to start with a common favorite, asparagus. The key to this vegetable is to remove the fibrous, chewy part and cook enough so that it cuts easily. No one wants to eat tough asparagus! I like to pair it with a little lemon and salt and pepper, that's it!

With this easy preparation, there is no excuse not to eat your veggies!!

Lemon Roasted Asparagus

Yields: 3-4 side servings
Prep Time: 5 minutes
Cook Time: 20 minutes

1 tsp lemon zest

1 tsp lemon juice

2 T grapeseed oil or olive oil

1 bunch asparagus, stems cut

salt and pepper

A great trick to remove the dense stems from asparagus are to take one stalk and hold at both ends. Gently pull both sides down towards each other and the stalk will snap along the point where you want to cut the tough stem off. Place this next to the rest of your stalks and cut around that point. 

Preheat the oven to 350F and line a baking sheet with parchment paper. Place the prepared asparagus onto the baking sheet and drizzle with the oil, lemon juice and salt and pepper. 

Roast the asparagus for about 20 minutes, flipping and stirring the vegetables halfway. (might need more time if you double the recipe)

After 20 minutes, test an asparagus for doneness. We like ours to have a little crunch to them, but if you want them more cooked, roast for about 5 minutes longer. Garnish with lemon zest and freshly cracked black pepper. Serve immediately.