Asparagus is in season! I love asparagus because it only not tastes great but packed with nutrition. Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida.
Its wealth of nutrients, fiber ( 3 grams of fiber in a 5 oz serving) and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.
Roasted Asparagus & Peppers with Lemon Zest
2 lbs asparagus (about 18), tough stems removed, cut in half
2 peppers (orange/red/yellow), seeded and cut into strips
3 green onions. chopped
3 tbsp olive oil
2 garlic cloves, minced
1 lemon, zest and juice
Salt & freshly ground black pepper, to taste
Greek or Italian Herb Blend ( Optional)
1 lemon, cut into 8 wedges
1. Position a rack in the upper third of an oven and preheat to 450°F.
2. Place vegetables on a large cookie sheet.
3. Remove lemon rind with a grater and then squeeze juice into a bowl
4. To the bowl of lemon juice, whisk together the olive oil, garlic
and lemon zest. Pour over vegetables and mix to coat. Add salt and pepper
5. Arrange the lemon wedges around the asparagus.
6. Roast veggies until crisp tender, turning occasionally about 20 minutes. Last 5 minutes broil for 3 – 4 minutes. Watch so veggies brown but not burn.
7. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.