Lemony asparagus bundles
0
- Prep Time6 min
- Total Time6 min
- Makes6 servings
Ingredients
2 bunches asparagus, about 500-g each
1 tbsp freshly squeezed lemon juice, or balsamic vinegar
2 tbsp olive or vegetable oil
1 tbsp butter, at room temperature
1/4 tsp salt
1/4 tsp freshly ground white or black pepper
1/3 cup chopped, pitted black olives
Instructions
Preheat oven to 350F (180C). Snap off or trim tough ends from asparagus. In a small bowl, whisk lemon juice with oil. Place 4 pieces of heavy-duty foil, each about 15 inches (38 cm) long, shiny-side up on a counter. Brush or smear centre of each piece of foil with a generous 1/2 teaspoon (2 mL) butter.
Divide asparagus among pieces of foil. Place stalks in a single layer, alternating tips and ends. It's all right if they bunch up a bit. Brush lemon mixture equally over asparagus. Sprinkle with salt and pepper, then olives. Bring edges of foil together, fold over and seal tightly to form a rectangular package.
Place packages, seam-side up and slightly overlapping, if necessary, on a baking sheet with shallow sides. Do not turn over during baking. You will probably have to place them on oven rack below one holding roast. For pencil-thin asparagus, bake from 10 to 12 minutes; for thicker asparagus, bake up to 20 minutes. Unwrap and remove to a serving dish. Great with roast lamb or pork.
Nutrition (per serving)
Calories 114, Protein 3g, Carbohydrates 5.5g, Fat 10.1g, Fibre 2.2g, Sodium 476mg.
Here's one of our favourite quick side dishes for entertaining. If serving this with roast lamb, simply pop the foil-wrapped bundles of asparagus in the oven near the end of the lamb's roasting time.
