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This low-sodium version completely removes the added salt, which was the primary source of sodium in the original recipe. To ensure the dish remains flavorful, onion powder and dried oregano are added to the existing garlic powder and black pepper, creating a savory herb blend. The final squeeze of fresh lemon juice brightens the flavors, making the salt unnecessary.
A simple and delicious roasted asparagus recipe made flavorful with herbs, spices, and fresh lemon instead of salt, creating a heart-healthy, low-sodium side dish.
Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.
On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with black pepper, garlic powder, onion powder, and dried oregano. Use your hands to toss the spears gently, ensuring each one is lightly coated.
Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.
Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.
Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.
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A simple and delicious roasted asparagus recipe made flavorful with herbs, spices, and fresh lemon instead of salt, creating a heart-healthy, low-sodium side dish.
This american recipe takes 17 minutes to prepare and yields 4 servings. At 92.48 calories per serving with 2.8g of protein, it's a beginner-friendly recipe perfect for side or appetizer.
