I love asparagus. This time of year, when it is fresh and cheap, I make it at least a couple times a week. And, this year, I've been making it the same way, over and over again. Asparagus doesn't need much, with a hint of lemon and butter (EB) is a perfect complement. And its one of the easiest things you'll ever make.
Asparagus with Lemon & Garlic
1 bunch asparagus
6 cloves garlic, peeled & bruised
1/2 lemon, sliced thin
2 tbs Earth Balance Margarine, in thin slices
1/4 tsp salt
1/4 cup dry white wine
Preheat oven to 400 degrees. Break off the tough, fibrous ends if the asparagus. Arrange in a 8x8 casserole. Arrange the whole garlic cloves, spaced evenly around the asparagus and push to the bottom. Arrange the margarine over the garlic and asparagus. Add a layer of lemon slices on top. Cover with tin foil or a lid and bake for 20-30 minutes, depending on the thickness of the spears. Medium spears take about 25 minutes. Remove from the oven and toss in the sauce before serving.
4 servings: 79 cal (3g fat, 10g carbs, 5g protein)
Bun Cha
3 days ago
Ahh, asparagus in the springtime. There is nothing better.
Lovely photo, too.
This looks so good. I may make this this week!
I agree, asparagus doesn't need much to be delicious! I'm trying this next time I buy asparagus.
I love quick, simple and delicious recipes like this one. And who could resist asparagus? Just had my first of the season the other day--now looking forward to trying this out!
I'm making this right now. What should I do with the wine and salt? Thanks!
This sounds amazing! I'm so bored with my stand-by roasted asparagus. I cannot wait to try this!