Lemon Poppy Seed Asparagus makes a healthy, fresh, quick side dish. Tender, crisp oven-roasted asparagus with poppy seeds and fresh lemon. Makes the ultimate Springtime side dish!
Poppy Seeds
A few years ago, I went to the Mother Cabrini Shrine which is located in the foothills west of Denver. You have to climb 373 steps to get to the top of the shrine. When you reach the top there is a 22-foot statue of Jesus which sits on an 11-foot mount. Not only is there an impressive statue but you also get a 365-degree view of the beautiful surrounding landscape. As I was climbing the stairs, I saw the vibrant red poppy flowers on the hillside (pictured above). These beautiful red flowers produce the seeds we enjoy in baked goods and in this recipe.
Asparagus
Although asparagus is available year-round, Spring is the best season to enjoy them. They are harvested from late February to June.
Asparagus doesn’t keep long after being picked. To store, keep spears bundled together, wrap the ends in a moist paper towel, and place them in a plastic bag in the crisper drawer of the refrigerator. You could also store them with an inch of water in a cup in the refrigerator if you have room. I haven’t personally tried this method because my refrigerator is generally pretty full. Asparagus get more of the woody texture when left out at room temperature so be sure to keep them refrigerated.
Asparagus is a low-calorie, water-rich, high-nutrient food. With antioxidants, fiber, protein, folate, vitamin K, and potassium. They can be eaten either raw or cooked.
When choosing asparagus, spears that are larger than a half-inch in diameter are more tender and higher in soluble fiber and vitamins than thinner spears (according to Peter Ferretti, a professor at Penn State’s College of Agricultural Sciences).
How to Make Lemon Poppy Seed Asparagus
- Prepare the asparagus by first washing. Then snap off the ends of the asparagus with your fingers. Which gets rid of the woody end parts of the asparagus. I think snapping off the ends works better than cutting off the ends.
- Arrange asparagus in a single layer on a large cookie sheet.
- Mix together avocado oil, lemon juice and zest, poppy seeds, garlic, salt, and pepper in a small bowl.
- Brush asparagus with the mixture using a marinade brush.
- Roasting thin asparagus will take 8-10 minutes while thick asparagus will take 10-15 minutes. They should be tender, but also still crisp.
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More Side Dishes
Lemon Poppy Seed Asparagus
Equipment
- large cookie sheet
- small bowl
- marinade brush
Ingredients
- 1 pound fresh asparagus
- 1 tbsp avocado oil or olive oil
- 1 lemon zest and juice
- ½ tsp poppy seeds
- ¼ tsp garlic powder
- ¼ tsp salt and pepper each
Instructions
- Preheat oven 400°F.
- Wash asparagus then snap off the ends using your fingers to remove the woody part of the vegetable.Arrange asparagus in a single layer on a large cookie sheet.
- In a small bowl, mix oil, lemon juice and zest, poppy seeds, garlic powder, salt, and pepper. Brush lemon poppy seed mixture onto asparagus with a marinade brush.
- Bake until tender, but still crisp 8-10 minutes for thin asparagus, 10-15 minutes for thick asparagus. Serve hot.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
This recipe was so easy and delicious! I had some lemons in the fridge that needed to be used. The poppy seeds gave it such a good flavor, my husband couldn’t get enough of it!
This recipe is a great way to use up those lemons. So glad you and your husband enjoyed it, thanks Lauren!