Lemon Asparagus
Servings: 4 servings
Calories: 185cal
Ingredients
- 1 pound asparagus spears
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper
- 1 large lemon
- 2 Tablespoons olive oil
- 3 Tablespoons unsalted butter cut into thin slices
- 3 Tablespoons grated parmesan cheese
Instructions
- Preheat oven to 400 F.
- Trim woody ends off the asparagus spears.1 pound asparagus spears
- Place asparagus into a shallow dish and season with garlic salt and lemon pepper.2 teaspoons garlic salt, 1 teaspoon lemon pepper
- Cut half of the lemon into slices. Use the other half of the lemon to squeeze juice over the asparagus in the dish.1 large lemon
- Drizzle with olive oil and toss to combine and coat the spears.2 Tablespoons olive oil
- Place seasoned asparagus in a single layer onto a baking sheet.
- Place butter slices over the asparagus then top with lemon slices.3 Tablespoons unsalted butter
- Sprinkle the asparagus with parmesan cheese.3 Tablespoons grated parmesan cheese
- Bake in preheated oven for 10 minutes.
Notes
- The easiest way to trim the woody ends of asparagus off is to hold it with both hands. Position one hand in the center of the stalk, and the other at the woody end. Bend the stalk until it snaps. You can do this with all your asparagus spears or simply use a knife to cut the rest using the first one you snapped as a reference for where to slice.
Nutrition
Serving: 1serving (about 1/2 cup) | Calories: 185cal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 1233mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 3mg
