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RECIPE
11 INGREDIENTS10 STEPS35min

Lemon Ginger Asparagus with Toasted Coconut

5.0
1 Ratings
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 Recipe | SideChef
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.
Lemons and Basil
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/
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Lemons and Basil
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/
35min
Total Time
$7.24
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
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
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Nutrition Per Serving

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CALORIES
249
FAT
13.7 g
PROTEIN
11.8 g
CARBS
28.2 g

Cooking Instructions

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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 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 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 10
Top cooked asparagus with toasted coconut, sprinkle Everyday Seasoning (to taste) if desired and serve warm!
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Nutrition Per Serving
Calories
249
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
7.4 g
37%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
28.2 g
10%
Fiber
13.5 g
48%
Sugars
10.9 g
--
Protein
11.8 g
24%
Sodium
249.9 mg
11%
Vitamin D
--
--
Calcium
134.3 mg
10%
Iron
10.1 mg
56%
Potassium
1103.2 mg
23%
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