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Cooking: Baked Lemon Pepper Asparagus (Gluten Free)

Updated on March 27, 2014
hellovictoria profile image

Tori is a 25 year old DIYer living in Northern Atlanta with her boyfriend and two cat babies. She loves crafting & experimenting with color.

Because of the baking, the asparagus is not soggy and the tips are satisfyingly crunchy!
Because of the baking, the asparagus is not soggy and the tips are satisfyingly crunchy! | Source

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Introduction

This recipe is fantastic. I used to hate asparagus from the bottom of my heart - I didn't like the smell or the taste and I had never seen or tasted an asparagus recipe that I liked. I can't remember exactly where I heard that lemon and asparagus go great together, but one day a few years ago I went to eat at Ruby Tuesday's with some friends. I decided to take a leap and try the asparagus there, and it actually tasted pretty good!

This recipe is nothing like the asparagus at Ruby Tuesday - but I credit them for my love of asparagus. The best thing about this recipe is that it's completely hassle-free and super easy to make. Additional benefits? It's natually gluten free and the mix of spice and lemon juice really bring out the delicious and unique taste of the asparagus.

A lot of my friends are subject to my cooking experiments - and this is a confirmed favorite among them. Do you have a picky eater in your household? Is it hard to get them to eat veggies? This recipe is one that I like to call a "conversion" recipe...it converts people who used to hate asparagus into loving it! They'll come back for more every time. Any of my friends can confirm this.Try it - and tell me what you think! I hope it turns out well for you!

here's all the ingredients that you need! Super easy, huh?
here's all the ingredients that you need! Super easy, huh? | Source

Cook Time

  • Prep time: 5 min
  • Cook time: 10 min
  • Ready in: 15 min
  • Yields: one bunch of asaparagus generally can serve 4.

Ingredients

  • 1 bunch asparagus
  • approximately 2 tablespoons olive or sunflower oil
  • juice of 1 lemon
  • approximately 1-2 teaspoons lemon pepper seasoning
  • approximately 1 teaspoon steak seasoning
this is what your asparagus should look like after it comes out of the oven - not too black or shriveled. It should still look juicy and green!
this is what your asparagus should look like after it comes out of the oven - not too black or shriveled. It should still look juicy and green! | Source

Instructions

  1. Preheat your oven to 350 degrees. Wash your asparagus and cut off the ends (the ends are pretty dry and won't cook very well). Generally asparagus needs to be cut one or two inches above the bottom.
  2. Cover a cookie sheet in tin foil (for easy cleanup). Arrange your asparagus flat along the cookie sheet.
  3. Drizzle the oil and lemon juice on top of the asparagus.
  4. Sprinkle the lemon pepper seasoning and the steak seasoning over top of the asparagus.
  5. Using your hands, roll the asparagus across the cookie sheet to help completely coat each stalk with the oil/lemon juice/seasoning mixture.
  6. Take a fork and gently poke holes in the stalks of the asparagus. This helps the seasoning and flavors sink into the asparagus while it's cooking.
  7. Pop the cookie sheet in the oven. Keep the oven light on so you can check on it every so often.
  8. Asparagus comes in different sizes. If your asparagus is fat, it will have a slightly longer cook time then skinny asparagus. If your asparagus is skinny, you may also be able to skip step six (the poking holes) because skinny stalks don't have a lot to absorb. It really depends on the asparagus. For fat stalked asparagus, your cook time will probably be around 15 minutes in the oven depending on your oven. If it is skinny asparagus, it may only need 5-10 minutes.
  9. With regards to cook time, check on the asparagus in the oven about every 2-3 minutes. Once the tip of the stalk has browned, it is time to take it out. If the tip is blackened and the asparagus is shriveled, it is overcooked. However - this does not mean it's not edible - it just won't have the greatest texture. Try to keep an eye on it and don't overcook!

Notes

Don't Like Asparagus, Never Will, But Still Think The Seasoning Sounds Good?


There's still hope! This recipe works excellent with broccoli or green beans. Change it up and see how it works! If you choose to do it with broccoli, rub it around in the seasoning on the cookie sheet. Then, make sure the floret (the fuzzy part of the broccoli) is facing up so that it gets nice and crispy while it's cooking! Green beans - do exactly like the asparagus recipe, except depending on the green bean you might need to flip it over to cook both sides well.

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    • bearnmom profile image

      Laura L Scotty 3 years ago from Pittsburgh, Pennsylvania

      While at a young age I wasn't an asparagus fan, I have grown to like it when it is cooked right. I think the freshness of the asparagus is a key to having a good taste. Thank you for an excellent recipe. I plan to try it. I have voted it up and pinned it for future use

    • hellovictoria profile image
      Author

      ToriM 3 years ago from Atlanta

      thank you so much bearnmom! This is a great one to use with other vegetables too such as broccoli! Let me know how it turns out! :)

    • Christy Kirwan profile image

      Christy Kirwan 3 years ago from San Francisco

      What an awesome recipe! It looks delicious and simple, and I absolutely love your photos.

    • hellovictoria profile image
      Author

      ToriM 3 years ago from Atlanta

      Hi Christy, Thanks!! It is a very simple recipe and does not take long to do at all! I hope you enjoy :)

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