An easy way to showcase fresh asparagus!
This is a school food service spring recipe for Herbs and Asparagus.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
- Yield100
- Serving Size3.45 oz (6 spears)
- Energy39 cal
- HAACP Process2
Ingredients
- 21 lbs asparagus, whole, hard ends removed
- 1 cup Olive Oil
- 3 tsp Salt
- 2 tsp Black Pepper
- ½ cup Lemon juice
- ½ cup Dill, fresh, minced
Method
1
Place oil and lemon juice in a large wide bowl or tote.
2
Add seasonings and whisk to combine.
3
Drop asparagus into oil mixture, toss to coat.
4
Line asparagus spears up in a single layer on sheet pans.
5
Roast at 400F (conventional) or 375F (convection, fan off) for 5-8 minutes.
6
Asparagus should be tender-crisp. DO NOT OVERCOOK!
7
Sprinkle dill over asparagus during last 2 minutes of cooking.
8
Serve immediately.
Nutrition Facts
- 100 servings per container
- Serving Size3.45 oz (6 spears)
- Amount per serving
- Calories39
- % Daily Value*
- Total Fat2.3 g2.95%
- Saturated Fat0.3 g1.5%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium72 mg3.13%
- Total Carbohydrate4 g1.45%
- Dietary Fiber2 g7.14%
- Protein2 g4%