This Paleo Roasted Lemon Garlic Asparagus recipe is lightly seasoned with garlic and lemon, is versatile and pairs well with both meat and fish. I used to think that asparagus was sort of revolting, but then I discovered the power of the season. With some fruits and vegetables, you can still eat them when they aren’t in season and they taste fine, they just aren’t quite as good. If asparagus isn’t in season, you often get a stringy, bitter side dish that really isn’t good, so make sure to eat up February through June (especially in April!). When in season, asparagus is great and has a buttery, sweet taste and a tender texture. It makes a perfect pair to Paleo Lemon Dill Salmon or a Classic Paleo Ribeye Steak and is a quick vegetable side for those late work nights.
Paleo Roasted Lemon Garlic Asparagus
1 bunch Asparagus
2 Tbsp Olive Oil
2 Garlic cloves
2 tsp Lemon Juice
½ tsp Coarse Sea Salt
½ tsp fresh milled Black Pepper
pinch ground White Pepper
pinch ground Cayenne Pepper
Preheat the oven to 375 degrees Fahrenheit.
Cut the bottom inch or two off the stalks. This part is usually pretty rooty and stringy, due to cutting the stalks, so its best to just compost it.
Slice the garlic and toss it with the asparagus, olive oil, lemon juice, cayenne pepper, sea salt, black pepper and white pepper. Spread the asparagus out on a baking sheet or grill pan. You can use parchment paper or aluminum foil for easy cleanup, but it isn’t necessary.
Bake uncovered for 15 minutes, turning the asparagus once for even cooking. The asparagus is ready when it is tender, but not mushy.
Prep time: 5 minutes
Cook time: 15 minutes
Number of servings (yield): 2-4