Eosinophilic Esophagitis Friendly Dairy Free Roasted Asparagus with Lemon Butter
Total time25 min
Prep time10 min
Cook time15 min
4.9(5)
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, tough ends snapped off
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the lemon butter
- 3 tbsp dairy free butter
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 small garlic clove, minced
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat evenly.
- 2
Roast the asparagus until the spears are tender when pierced with a fork and the tips are lightly browned at the edges, 10–14 minutes depending on thickness. Thin spears will be done closer to 10 minutes; thick spears may need the full 14.
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