Eosinophilic Esophagitis Friendly Lemon Garlic Asparagus
Total time25 min
Prep time10 min
Cook time15 min
4.8(30)
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, tough ends snapped off
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or leave it bare.
- 2
In a small bowl, stir together the olive oil, minced garlic, salt, black pepper, and lemon zest until combined.
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