Mold Detox Friendly Roasted Asparagus with Lemon and Parmesan
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, tough ends snapped off
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 oz parmesan, finely grated (about ⅓ cup)
Instructions
- 1
Preheat the oven to 425°F (220°C) with a rack in the upper third.
- 2
Spread 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, then arrange the spears in a single layer again.
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