Have you noticed the big piles of asparagus at the markets these days? It’s a sure sign that spring has arrived!
I recently interviewed Holistic Health Coach, Jen Klainberg (you can listen to the full interview here) and we spoke about the importance of eating with the seasons and lightening up our diet in springtime. Asparagus is one of those foods that really supports the body at this time of year; it’s extremely alkalizing, anti-inflammatory, and full of nutrients that our bodies crave as we move from the warmer, heavier foods of winter into the fresher, lighter foods of spring.
Here’s a recipe that I probably make once a week during springtime. It’s so easy and delicious, and it pairs well with just about everything. Once the weather gets a little warmer, I’ll cook the asparagus on the grill (minus the lemon slices), but for now…into the oven it goes.
Lemon Roasted Asparagus
1 bunch of asparagus (I prefer the pencil thin stalks, but either thick or thin will do)
1 lemon, zested and then sliced
2 Tbsp. Extra virgin olive oil
Salt and pepper, to taste
Preheat the oven to 400 degrees. Place asparagus on a cookie sheet and lay the lemon slices over top. Drizzle olive oil over it and bake for approximately 15 minutes or until the stalks are fork tender and just beginning to brown at the tips (be careful not to overlook, as the asparagus can become very mushy).
Remove from the oven and discard the lemon slices. Salt and pepper, to taste, and sprinkle lemon zest over top.