Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Portions: 1 vegetable, 1/2 fat
- 1 or more pounds asparagus, tough ends trimmed
- 1 clove garlic, minced
- 2-3 teaspoons lemon peel
- 2 teaspoons coconut oil, melted
- Celtic or pink Himalayan salt
- Ground black pepper
- 1 cup lemon juice (optional)
Preheat the oven to 425°F. Line a baking sheet with parchment.
Place the asparagus in a single layer on the prepared baking sheet. Sprinkle on the garlic and lemon peel, then drizzle with the coconut oil and season with the salt and pepper. Bake for 15 to 20 minutes.
When you remove the asparagus from the oven, top it with the lemon juice, if using.
This is a great recipe to double. It’s quick and easy, and the leftovers are terrific
with eggs or tossed into a salad.