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.
Lemony asparagus bundles
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PREP TIME
6 min
Makes
6 servings
* PLUS Cooking time: 10 minutes
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
- 3 g,
- Carbohydrates
- 5.5 g,
- Fat
- 10.1 g,
- Fibre
- 2.2 g,
- Sodium
- 476 mg.
FILED UNDER: bake Dinner side dishes vegetables
