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Lemon Ginger Asparagus with Toasted Coconut
Recipe

11 INGREDIENTS • 10 STEPS • 35MINS

Lemon Ginger Asparagus with Toasted Coconut

5.0
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.
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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
Unsweetened Shredded Coconut
4 Tbsp
Unsweetened Shredded Coconut
Asparagus
1 bunch
Asparagus, trimmed
approx 15 large stalks
Roasted Walnut Oil
2 tsp
Roasted Walnut Oil
Balsamic Vinegar
1 tsp
Balsamic Vinegar
Whole Grain Dijon Mustard
1 tsp
Whole Grain Dijon Mustard
Garlic
2 cloves
Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, grated
Lemon
to taste
Lemons, zested
Sea Salt
as needed
Everyday Seasoning
to taste
Everyday Seasoning
optional
Lemon
1
Lemon, sliced
Nutrition Per Serving
VIEW ALL
Calories
136
Fat
13.0 g
Protein
0.9 g
Carbs
4.3 g
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Lemon Ginger Asparagus with Toasted Coconut
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author_avatar
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 (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.
step 3
Increase oven temperature to 400 degrees F (200 degrees C).
step 4
In a large bowl combine Roasted Walnut Oil (2 tsp), Balsamic Vinegar (1 tsp), Whole Grain Dijon Mustard (1 tsp), Garlic (2 cloves), Fresh Ginger (1 tsp), Lemons (to taste), and Sea Salt (as needed).
step 4 In a large bowl combine Roasted Walnut Oil (2 tsp), Balsamic Vinegar (1 tsp), Whole Grain Dijon Mustard (1 tsp), Garlic (2 cloves), Fresh Ginger (1 tsp), Lemons (to taste), and Sea Salt (as needed).
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!
Tags
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Appetizers
Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Lunch
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Spring
Side Dish
Summer
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