The perfect Roasted Asparagus with Lemon is a simple minimal ingredient delicious side dish to add to any meal all year around. Asparagus with the fresh clean taste of sliced lemons , drizzled in coconut oil makes a perfect pairing with a hint of sea salt and fresh cracked peppercorns.
Do you know in ancient cultures, asparagus was thought of as an aphrodisiac? Regardless of its powers to put you in the mood or not, this succulent, savory vegetable has a stimulating blend of nutrients, making this delicious vegetable a top-notch food for your health.
Asparagus is high in anti-inflammatory nutrients as well as provides a variety of antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium, based on San Diego-based nutritionist Laura Flores research.
Other findings are that the vegetable asparagus contains the amino acid asparagine, as well as chromium, a trace mineral that helps insulin do its job transporting glucose. It’s rich in glutathione, a detoxifying compound that can help destroy carcinogens. For this specific reason, it is believed asparagus may help fight or protect against certain cancers.
Perfect Roasted Asparagus with Lemon
- 2 pounds fresh pencil thin asparagus
- 1/2 of tablespoons of coconut oil, melted
- coarse sea salt, to taste
- freshly cracked peppercorns, to taste
- zest of 1 lemon
- 2 lemons thinly sliced
Directions for Perfect Roasted Asparagus with Lemon
Raise oven racks to upper middle level in oven
Preheat oven to 425 degrees
You will want to trim your fresh asparagus – If you are unsure about how to go about this task I have a super simple method for you to use. When you bend an asparagus spear, one of the 7 wonders of the world happen, It snaps at exactly the spot where tough stalk meets tender spear. I like to work smart in my kitchen, not hard so I grab several spears at once, grasping the stems in one hand and the bottoms in the other.
Rinse off the asparagus and be sure to pat dry.
Arrange 2 pounds of pencil thin asparagus on a metal baking sheet add 1/2 of a tablespoon of melted coconut oil to fresh asparagus, add coarse sea salt, freshly cracked black peppercorns to taste,and zest of one lemon. Lightly toss to coat the 2 pounds of fresh asparagus evenly. Arrange asparagus once again and place thinly sliced lemon slices on top of in an even pattern.
Place asparagus in a 425-degree oven for 8-12 minutes or till you notice a nice lightly browned roasted asparagus. – I prefer 9 minutes in my oven.
Remove from oven immediately and place in serving dish – you may add a touch of freshly squeezed lemon juice if desired.
Here are some other interesting facts for you to ponder:
- I have been said Asparagus was first cultivated about 2,500 years ago in Greece.
- The Greeks believed asparagus was an herbal medicine that would cure toothaches and prevent bee stings.
- Galen a second-century physician, described asparagus as “cleansing and healing.” Claims for medicinal benefits of asparagus persist to this day.
- The Romans were fond lovers of asparagus and grew it in their high-walled courtyards.
- The top states for producing asparagus are California, Washington, and Michigan.
- Asparagus is a member of the lily family .
- Under ideal conditions, an asparagus spear may grow to be 10 inches in 24 hours.
- After harvesting of Asparagus, the spears grow into ferns which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
- An asparagus planting is usually not harvested for the first three years after the crowns are planted, allowing the crown to develop a strong fibrous root system.
- A well-cared-for asparagus planting will generally produce for about 15 years without being replanted.
- The larger the diameter, the better the quality- I prefer the pencil thin variety.
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