Lemony asparagus bundles

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6 min


6 servings

* PLUS Cooking time: 10 minutes


  • 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


  • 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
  • 3 g,
  • Carbohydrates
  • 5.5 g,
  • Fat
  • 10.1 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 476 mg.

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.