- - 2 bunches asparagus, tough ends trimmed
- - 2 lemons, thinly sliced
- - 1 tablespoons extra-virgin olive oil
- - 4 teaspoons chopped fresh oregano or 1 teaspoon dried
- - 1/2 teaspoon salt
- - 1/2 teaspoon freshly ground pepper
Preheat oven to 450 degrees F. Toss ingredients on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.
Calories 60; Carbohydrates 9g; Fat 4g; Protein 2g; Recipe Yield 4 servings
Author Adapted by Azucena Gamarra, MS, RD from EatingWell Magazine