Lemon Ginger Asparagus with Toasted Coconut

Recipe

11 INGREDIENTS • 10 STEPS • 35MINS

Lemon Ginger Asparagus with Toasted Coconut

5

1 rating

These asparagus would be the perfect compliment to any dish or can stand alone on their own as a light lunch or snack. The flavors are bursting with a slight citrus from the lemon, mixed with the spice of the ginger and the sweetness of the toasted coconut.

Lemon Ginger Asparagus with Toasted Coconut

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Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

These asparagus would be the perfect compliment to any dish or can stand alone on their own as a light lunch or snack. The flavors are bursting with a slight citrus from the lemon, mixed with the spice of the ginger and the sweetness of the toasted coconut.

35MINS

Total Time

$3.41

Cost Per Serving

Ingredients

Servings

2

US / Metric

1/4 cup

Unsweetened Shredded Coconut

1 bunch

Asparagus, trimmed

approx 15 large stalks

1/2 Tbsp

Roasted Walnut Oil

1 tsp

Balsamic Vinegar

3/4 tsp

Whole Grain Dijon Mustard

2 cloves

Garlic, minced

1 tsp

Fresh Ginger, grated

to taste

Lemons, zested

1/4 tsp

to taste

Everyday Seasoning

optional

1

Lemon, sliced

Nutrition Per Serving

VIEW ALL

Calories

136

Fat

13.0 g

Protein

0.9 g

Carbs

4.3 g

Lemon Ginger Asparagus with Toasted Coconut

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Spread Unsweetened Shredded Coconut (1/4 cup) out on baking pan, smooth to single layer. Bake for 3 to 4 minutes, remove and stir/flip. Bake an additional 2 minutes or until golden brown.

step 3

Increase oven temperature to 400 degrees F (200 degrees C).

step 4

In a large bowl combine Roasted Walnut Oil (1/2 Tbsp), Balsamic Vinegar (1 tsp), Whole Grain Dijon Mustard (3/4 tsp), Garlic (2 cloves), Fresh Ginger (1 tsp), Lemons (to taste), and Sea Salt (1/4 tsp).

step 4 In a large bowl combine Roasted Walnut Oil (1/2 Tbsp), Balsamic Vinegar (1 tsp), Whole Grain Dijon Mustard (3/4 tsp), Garlic (2 cloves), Fresh Ginger (1 tsp), Lemons (to taste), and Sea Salt (1/4 tsp).

step 5

Add Asparagus (1 bunch) to bowl and toss to coat evenly.

step 6

Line baking sheet with parchment paper and lay out asparagus, single layer, then top with Lemon (1).

step 6 Line baking sheet with parchment paper and lay out asparagus, single layer, then top with Lemon (1).

step 7

Place sheets in oven and bake for 7 minutes, remove sheet from oven.

step 8

Turn over asparagus and bake for another 12 mins.

step 9

Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes.

step 9 Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes.

step 10

Top cooked asparagus with toasted coconut, sprinkle Everyday Seasoning (to taste) if desired and serve warm!

step 10 Top cooked asparagus with toasted coconut, sprinkle Everyday Seasoning (to taste) if desired and serve warm!

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