Lemon-Roasted Asparagus

Kitchen Tested
  • Yield 6 servings
  • Prep 6 mins
  • Cook 10 mins

Bright flavors and lovely color in an elegant side dish.

Mark Boughton


1/4 cup olive oil
Juice of 1 lemon
2 pounds asparagus, trimmed
1/2 head napa cabbage, cored and cut into 4 strips
1/4 cup reduced-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
Juice of 1 orange
2 tablespoons peeled, minced fresh ginger
2 oranges, peeled and sectioned
2 tablespoons chopped green onions


  1. Preheat oven to 400F.
  2. Combine oil and lemon juice in a bowl. Add asparagus and cabbage; toss to coat. Spread evenly in a baking pan. Roast about 10 minutes, turning once, until crisp-tender.
  3. Combine soy sauce, brown sugar, vinegar, orange juice, sherry and ginger in a bowl; stir well. Add orange sections.
  4. Arrange asparagus and cabbage on a platter and top with orange mixture. Garnish with green onions.

From Foster’s Market Cookbook by Sara Foster.



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