This easy 3 ingredient Lemon Pepper Asparagus recipe is full of flavour and the perfect side to any meal. It’s also Vegan and Paleo!
Lemon Pepper Asparagus
My kids have their favourite foods and unless I try something creative and tasty, they won’t touch any ‘new’ ones. So, when I was faced with trying to get kids to eat a different array of vegetables last year, I had to take a whole new approach.
This roasted Lemon Pepper Asparagus recipe was given to me from a friend, apparently her kids gobbled it up like candy. This interested me since asparagus was one food which my kids couldn’t look at without wrinkled noses.
This recipe is Vegan and Paleo for those that need more of these recipes for their menu. What is Paleo? Read more at the link!
Turns out she was right, thanks to this recipe, my kids now love this vegetable that they used to detest. The easy part comes in because it’s a no fuss, no hassle and few-ingredient recipe.
With just 3 simple ingredients, it’s one side dish that we make at least twice a week in our house. Asparagus is like the lobster of vegetables, and this recipe is my favourite way to cook and serve it.
Salty and crisp with that hint of sour from the lemon, loving this Baked Lemon Pepper Asparagus prevents me from trying new ways to cook this vegetable. What can I say, when I love a recipe, I stick with it!
As well, check out how I got my kids to eat different vegetables. Who knew this simple trick would work so well?! Like a ninja, people!
If you want to switch this up a little, sprinkle some parmesan cheese on the asparagus just before serving. It’s yummy as well!
- 1 lb asparagus spears, ends trimmed
- 11/2 tbsp olive oil
- 1/2 tsp Lemon Pepper
- dash black pepper
- Place trimmed asparagus spears in a ziplock bag
- Add olive oil, lemon pepper and pepper
- Seal bag and toss to coat asparagus
- Empty asparagus onto a cookie sheet, arrange so that they aren't overlapping
- Bake at 400 for 5-7 minutes
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 193 Saturated Fat: 2g Sodium: 2mg Carbohydrates: 4g Fiber: 2g Sugar: 2g Protein: 2g
Anyone have an easy yet delicious recipe for brussels sprouts?