| 6 | 25 | 119 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 bunch, trimmed | Asparagus |
| 1/2 tsp | Black pepper |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Lemon juice |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Sea Salt |
Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
| Vegetables | 1.6 |
