Lemon Asparagus

asparagus-lemon-1

It’s a classic, and it’s a MUST for Springtime. Asparagus is a crowd-pleasing side dish that you can’t mess up. Just as tasty cold as it is warm, so go ahead and make a double batch.

 

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Lemon Asparagus
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Lemon Asparagus
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Ingredients
  • 1 large bunch asparagus trimmed
  • 1 Tablespoon cooking fat grassfed butter, ghee, or coconut oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1 pinch paprika
  • 1 pinch mustard powder optional
  • sea salt & ground black pepper
Servings -4
Prep Time -10Min
Cook Time -10Min
Ingredients
  • 1 large bunch asparagus trimmed
  • 1 Tablespoon cooking fat grassfed butter, ghee, or coconut oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1 pinch paprika
  • 1 pinch mustard powder optional
  • sea salt & ground black pepper
Servings -4
Prep Time -10Min
Cook Time -10Min
Instructions
  1. Preheat oven to 400 degrees F.
  2. Trim the asparagus to remove the tough, woody ends. Place in a single layer on a baking sheet and season with salt and black pepper. Add cooking fat to the center of the pan.
  3. Place pan in the oven. After 3 minutes stir with a spatula to distribute the melted cooking fat. Roast until just cooked but still slightly firm, about 10-12 minutes total depending on the thickness of your asparagus.
  4. Meanwhile, in a small bowl, combine lemon juice, olive oil, mustard powder and paprika. Use an immersion/stick blender to emulsify the vinaigrette. This should take about 45 seconds to 1 minute.
  5. Serve the asparagus with the lemon vinaigrette drizzled on top.

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