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
- 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