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Lemony Roasted Asparagus

Spring marks the debut of reasonably priced asparagus in the PNW. My grandmother loved asparagus and one of her last conversations with me was about her retirement’s home unique talent for turning perfectly beautiful asparagus into stringy mush. She was thoroughly unimpressed. Understandably so.

With asparagus, less is more. This simple recipe relies on a quick blast of heat in the oven, just enough to cook the asparagus, but maintain its signature snap. The bright lemon and caramelized grapes balance the earthiness of this spring veg. Serve it along side fresh salmon dinner or a brunch frittata!

 

Lemony Roasted Asparagus

Liz Winters
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 1.5 lbs asparagus tough ends removed
  • 1 cup grapes halved
  • ½ tsp salt
  • ¼ tsp pepper
  • Juice from ½ lemon
  • 1 tbls olive oil

Instructions
 

  • Preheat oven to 450F and line a rimmed baking sheet with parchment paper.
  • Layer the asparagus spears and grapes on the baking sheet and toss with lemon juice and olive oil.
  • Season with salt and pepper
  • Roast for 10-12 minutes.
  • Taste for salt, serve warm!

 

Looking for more brunch recipes?

We think this would pair beautifully with our sweet Salmon Sweet Potato Bites or Sweet Potato Veggie Frittata

May 12, 2019

Liz Winters

Recipes, Salads and Sides

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