Spring’s Delectables Delights: Roasted Lemon Asparagus with Red Peppers (Recipe)
The spring greening signals the start of another sensational growing season here in the mountains. Asparagus is one of the earliest vegetables ready to eat. It’s low in calories and nutrient-rich, providing folic acid, vitamins C, A, and K, potassium, and fiber.
Here’s an easy, flavorful recipe from the book “The Plant-Powered Diet” by Sharon Palmer, RD.
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Yield: 4 servings
- 12 ounces fresh asparagus (about 24 medium spears), trimmed
- ½ medium red bell pepper, sliced
- ¼ medium onion, finely chopped
- ¼ teaspoon lemon zest
- 1 teaspoon olive oil (can substitute lemon-flavored olive oil and omit lemon zest)
- 2 teaspoons lemon juice
- 1½ teaspoons water
- ⅛ teaspoon ground black pepper
- 1 garlic clove, minced
- Preheat the broiler to high.
- Arrange asparagus in a shallow 9×9 inch baking dish. Sprinkle the bell pepper and diced onion over the asparagus.
- Whisk together olive oil, lemon juice, water, black pepper and garlic in a small bowl and pour over asparagus.
- Place the baking dish on the top rack of the oven. Bake for about 20 minutes (only takes about 10 minutes in my oven), or until the vegetables are slightly browned and crisp tender. Watch carefully.