Lemon Lover’s Asparagus

My cousin came to visit and brought us a bunch of Meyer lemons from the tree growing in his yard.  I don’t do lemonade so I was challenged to find a recipe that would use these lemons and was delighted when I found this recipe that used one of my favorite vegetables as well.  I adjusted it since the original virtually drowned the asparagus in olive oil and we all know that that is not necessary.  My lightened version was delicious, and much to my surprise the baked asparagus was easy to eat with my band as it did not shred itself into fibrous strings, but allowed for controlled small and very yummy bites.

Ingredients:

• 20 spears of asparagus
• 2 lemons
• ½ Tablespoon extra virgin olive oil
• 4 teaspoons chopped fresh oregano or 1 teaspoon dried
• ½ teaspoon sea salt
• ½ teaspoon freshly ground pepper

Directions:

1. Trim the tough ends off the asparagus
2. Thinly slice the lemons
3. Preheat oven to 450 degrees or barbecue (that’s where I did mine) to medium high
4. In a shallow roasting pan toss the asparagus, lemon slices, oil, oregano, salt and pepper.
5. Place uncovered in oven, or cover with foil on barbecue grill and roast, shaking pan occasionally to toss until the asparagus is tender crisp- about 13-15 minutes in the oven or 25 minutes on the grill.

Nutrition:

Makes 4 servings, each with about

• 37 calories and
• 1.6 grams protein

This side dish is a wonderful with anything that comes off the grill such as chicken, steak, fish or the like.