Simply grilling, roasting, or steaming asparagus yields a delicious result, but topping asparagus with some citrus and olives takes it to a new level. Enjoy this as a side to the salmon recipe see here or with any simply-grilled meat.
1 lb asparagus
1 tablespoon butter or
coconut oil, melted
1/2 teaspoon garlic powder
Sea salt and black pepper
1 tablespoon extra-virgin olive oil
1/4 cup Kalamata olives,
pitted & halved
CHANGE IT UP
This recipe also works with green olives and orange zest.
Preheat oven to 375°F.
Chop the ends off of the asparagus, and rinse under water. Place the asparagus on a baking sheet, and toss with the melted butter or coconut oil. Sprinkle with garlic powder, sea salt, and black pepper to taste. Roast for approximately 10-15 minutes – less time for very thin asparagus, more time for very thick asparagus.
While the asparagus is roasting, use a microplane grater to remove the zest from the lemon, and set the zest aside.
When the asparagus is bright green and fork tender, remove it from the oven, drizzle with extra-virgin olive oil, and top with the lemon zest and halved olives.