Lemon-Roasted Asparagus

Mark Boughton
  • Yield: 6 servings
  • Prep: 6 mins
  • Cook: 10 mins


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

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 1
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 370mg
  • Potassium 470mg
  • Carbohydrate 21g
  • Fiber 5g
  • Sugars 14g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 90%
  • Calcium 8%
  • Iron 20%