Lemon Ginger Asparagus with Toasted Coconut

Share on:

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comBefore I get to this tasty Lemon Ginger Asparagus topped with Toasted Coconut, let me give you a brief update on what we’ve been up to!

Last week was full of lots of hard work {mostly on Josh’s part!} to make a few changes around the site and I am thrilled with the outcome! Josh has done a wonderful job redesigning the home page to incorporate a few new features, including the slider at the top and a “Popular Posts” column on the right.

In addition to changing the Home page, we have also made changes to the Recipe page. You can now browse recipes by Meals or Ingredients. There are still more changes to come as we have other pages and features we hope to continue building and implementing. But for now , if you have a minute, I’d love for you to check out these new features!

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comNow, let’s talk about these lovely little asparagus stalks. I find myself amazed at their intricacy and beauty. This is a wonderful side dish that gives me hope that Spring is on its way!

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comLemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comSpeaking of Spring, the weather in Nashville this past weekend was absolutely wonderful! Which was a little ironic as I referenced the dreary days we’ve recently had in my Comfort Foods post on Saturday – guess that’s what happens when you write the post the day before and the sun is nowhere to be found.

Anyway, thankful for the beautiful weather, Josh and I took Tucker on a short walk Saturday and longed for more days with warm temperatures, blue skies, and sunshine! I wish the cold were on its way out, but I’m afraid the temperatures are predicted to drop again later this week, and there is once again potential for snow. Ugh.

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comSo for now, I’ll make {and more importantly eat} these delicious Lemon and Ginger Asparagus with Toasted Coconut and pretend that Spring is nearly here!

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comLemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comThese asparagus would be the perfect complement to any dish or can stand alone on their own as a light lunch or snack. The flavors are bursting with a slight citrus from the lemon mixed with the spice of the ginger and the sweetness of the toasted coconut.

And to think I use to not like coconut, what was I thinking?! I love the slight crispness it adds to the overall texture!

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comLemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comIn addition to Ginger’s sweet, yet spicy flavor, it has some wonderful health benefits:

  • One of the most promising benefits of ginger is its effects on cardiovascular health and cholesterol levels
  • It has also been shown to aid in soothing aching muscles, including painful cramping for women
  • It is  known to be beneficial when traveling, as it aids with motion sickness
  • In the same way it helps with motion sickness, it can also benefit pregnant women dealing with nausea and vomiting
  • It has been proven helpful to those battling a head cold and facing congestion

Lemon Ginger Asparagus with Toasted Coconut | LemonsandBasil.comWhat about you, what Spring foods are you excited to start cooking and eating again?!

 

Lemon Ginger Asparagus with Toasted Coconut
 
Prep time
Cook time
Total time
 
Roasted Asparagus, seasoned with lemon and ginger and topped with toasted shredded coconut
Author:
Recipe type: Side
Serves: 3
Ingredients
  • 1 large bunch of asparagus, ends trimmed (approx 15 large stalks)
  • ¾ tbsp roasted walnut oil
  • 1 tsp balsamic vinegar
  • ¾ tsp whole grain Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • zest of one lemon (then chop lemon into slices)
  • ¼ tsp. sea salt
  • ¼ cup shredded coconut, toasted
  • Trader Joe's Everyday Seasoning (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spread shredded coconut out on baking pan, smooth to single layer. Bake for 3-4 minutes, remove and stir/flip, bake an additional 2 minutes or until golden brown (watch carefully to avoid burning).
  3. Increase oven temperature to 400 degrees.
  4. In a large bowl combine roasted walnut oil, balsamic vinegar, Dijon mustard, garlic, ginger, lemon zest and sea salt.
  5. Add asparagus to bowl and toss to coat evenly.
  6. Line baking sheet with parchment paper and lay out asparagus, single layer, then top with sliced lemon.
  7. Place sheets in oven and bake for 7 mins, remove sheet from oven, turn over asparagus and bake for another 12 mins.
  8. Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes. The time will vary based on the thickness of your stalks.
  9. Top cooked asparagus with toasted coconut, sprinkle Trader Joe Everyday Seasoning, if desired, and serve warm!
Nutrition Information
Serving size: ⅓ recipe Calories: 111 Fat: 8.9 Saturated fat: 3.8 Unsaturated fat: 4.1 Trans fat: 0 Carbohydrates: 5.2 Sugar: 1.9 Sodium: 173.3 Fiber: 3.3 Protein: 2 Cholesterol: 0

Recipe adapted from The Healthy Maven.

Nutrition info taken from Benefitsofginger.com.

Comments

  1. Tessa says

    These look so great! I love asparagus, and they are the perfect spring vegetable. I want to try a veggie frittata with asparagus! :) Yum! I’m also excited for better tomatoes and sweet corn!

  2. Helen @ Scrummy Lane says

    Ginger is one of my favourite flavours (especially in cakes and cookies!) I would never have thought to pair it with asparagus, but I bet it tastes so zingy and fresh!! And it’s such a healthy dish! Oh, and I love your second photo up with the flash of bright blue on the left … beautiful!

    • Kaylee Pauley says

      Zingy and fresh is a perfect description, love it! :) Thank you for your comment on the picture, I’m getting a little more confident and comfortable with a camera…photography is such an art and I have SO much to learn. Thanks again Helen!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>