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.
Total Time
35min
5.0
1 Rating
Author: Lemons and Basil
Servings:
2
Ingredients
•
4
Tbsp
Unsweetened Shredded Coconut
•
1
bunch
Asparagus
, trimmed
•
2
tsp
Roasted Walnut Oil
•
1
tsp
Balsamic Vinegar
•
1/2
tsp
Whole Grain Dijon Mustard
•
2
cloves
Garlic
, minced
•
1
tsp
Fresh Ginger
, grated
•
to taste
Lemons
, zested
•
1/4
tsp
Sea Salt
•
to taste
Everyday Seasoning
(optional)
•
1
Lemon
, sliced
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Spread Unsweetened Shredded Coconut (4 Tbsp) 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.
3.
Increase oven temperature to 400 degrees F (200 degrees C).
4.
In a large bowl combine Roasted Walnut Oil (2 tsp), Balsamic Vinegar (1 tsp), Whole Grain Dijon Mustard (1/2 tsp), Garlic (2 cloves), Fresh Ginger (1 tsp), Lemons (to taste), and Sea Salt (1/4 tsp).
5.
Add Asparagus (1 bunch) to bowl and toss to coat evenly.
6.
Line baking sheet with parchment paper and lay out asparagus, single layer, then top with Lemon (1).
7.
Place sheets in oven and bake for 7 minutes, remove sheet from oven.
8.
Turn over asparagus and bake for another 12 mins.
9.
Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes.
10.
Top cooked asparagus with toasted coconut, sprinkle Everyday Seasoning (to taste) if desired and serve warm!
Nutrition Per Serving
CALORIES
136
FAT
13.0 g
PROTEIN
0.9 g
CARBS
4.3 g
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