Roasted Asparagus with Garlic and Lemon


Eating local produce is so good for you.

Your body is acclimated with its surroundings and climate and when your food is grown in the same climates and surroundings it contains the nutrients and vitamins your body needs for that season. Obviously local produce isn't always available to us all the time so we should take advantage when we can. My fav local Spring veggie is asparagus. I like it roasted with a hint of garlic and lemon as per the recipe below. Test it out - I'm sure you are going to love it!


  • 1 bunch of asparagus, trimmed*
  • 2 Tbsp olive oil
  • 1 Tbsp nutritional yeast (optional)
  • 1 clove garlic, minced
  • juice from 1/2 a lemon or 1 Tbsp of lemon juice
  • Fresh ground sea salt and pepper to taste

Tips & Nutrition

These make a great side dish. You can also put them on top of greens or cut them up and put them with cooked pasta or rice. 

*To remove the ends of the asparagus, hold each end of the asparagus piece and bend it until it snaps - it will naturally break off in the correct place


Preheat the oven to 425 and line a baking sheet with parchment paper. 

In a large mixing bowl , toss to coat the asparagus spears with the olive oil. Sprinkle in the garlic, nutritional yeast (optional) and sea salt and pepper. 

Arrange the asparagus on the baking sheet in a single layer and bake until lightly tender - anywhere between 10 and 15 minutes depending on the thickness of the spears. 

Top with lemon juice before serving. 


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