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 dish as a side to the Lemon Rosemary Broiled Salmon or with any simply grilled meat.
This recipe also contains one of our Balanced Bites Spice Blends - TRIFECTA Spice Blend - which you can shop here!
- 1 pound asparagus
- 1 tablespoon butter, ghee, or coconut oil, melted
- 1/2 teaspoon TRIFECTA Spice Blend
- 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Kalamata olives, pitted and halved
Preheat the oven to 375°F.
Chop the ends off of the asparagus and rinse the spears under water. Place the asparagus on a rimmed baking sheet and toss with the melted butter. Sprinkle with TRIFECTA Spice Blend. Roast for 10 to 15 minutes—less time for very thin asparagus or more time for very thick asparagus.
While the asparagus is roasting, use a Microplane grater to remove the zest from the lemon; set the zest aside.
When the asparagus is bright green and fork-tender, remove it from the oven. Drizzle with the olive oil and top with the lemon zest and halved olives.
CHANGE IT UP
This recipe also works with green olives and orange zest.