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Lemon Ginger Asparagus with Toasted Coconut

Roasted Asparagus, seasoned with lemon and ginger and topped with toasted shredded coconut
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side
Servings: 3
Calories: 111kcal
Author: Kaylee Pauley


  • 1 large bunch of asparagus ends trimmed (approx 15 large stalks)
  • 3/4 tbsp roasted walnut oil
  • 1 tsp balsamic vinegar
  • 3/4 tsp whole grain Dijon mustard
  • 2 garlic cloves minced
  • 1 tsp grated ginger
  • zest of one lemon then chop lemon into slices
  • 1/4 tsp. sea salt
  • 1/4 cup shredded coconut toasted
  • Trader Joe's Everyday Seasoning optional


  • Preheat oven to 350 degrees F.
  • 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).
  • Increase oven temperature to 400 degrees.
  • In a large bowl combine roasted walnut oil, balsamic vinegar, Dijon mustard, garlic, ginger, lemon zest and sea salt.
  • Add asparagus to bowl and toss to coat evenly.
  • Line baking sheet with parchment paper and lay out asparagus, single layer, then top with sliced lemon.
  • Place sheets in oven and bake for 7 mins, remove sheet from oven, turn over asparagus and bake for another 12 mins.
  • 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.
  • Top cooked asparagus with toasted coconut, sprinkle Trader Joe Everyday Seasoning, if desired, and serve warm!


Serving: 1g | Calories: 111kcal | Carbohydrates: 5.2g | Protein: 2g | Fat: 8.9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 4.1g | Sodium: 173.3mg | Fiber: 3.3g | Sugar: 1.9g