Roasted Asparagus with Red Peppers and Lemon
Not only is roasting one of the easiest ways to prepare a vegetable, but it’s also the best way to bring out its natural sweetness. This simple recipe takes 25 minutes to make and requires just 7 ingredients. Asparagus and red peppers are flavoured with a little lemon juice, olive oil, and red pepper flakes for a touch of heat and roasted in the oven until tender. Peak season for asparagus is March through June. Select spears that are fresh and firm with compact tips. They should be straight and round and should snap easily when bent. Contrary to popular belief, spears with larger diameters are just as tender as slender spears.
1 pound(s), trimmed
Red bell pepper(s)
1 large, seeded and cut into 1⁄2-inch strips
Fresh lemon juice
Crushed red pepper flakes
1 tsp(s), grated
- Preheat the oven to 400°F. Spray a nonstick baking sheet with olive oil cooking spray.
- In a large bowl, combine the asparagus and bell pepper, and spray with cooking spray. Add the lemon juice, oil, salt, and crushed red pepper; toss well to coat.
- Arrange the vegetables on the baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15–18 minutes. Transfer the vegetables to a bowl and toss with the lemon zest.
- Serving size: About 3 asparagus spears and 1⁄4 cup bell-pepper.