Lemon Thyme Asparagus

About

This quick and easy vegetarian Keto Thanksgiving recipe is full of flavor but super easy to throw together for guests. Tender asparagus is trimmed and then drizzled with extra virgin olive oil. Fresh thyme sprigs and kosher salt are sprinkled on top right before the roasting process that only takes 8 minutes for perfectly al dente spears. Once they are removed from the oven, they are seasoned with additional kosher salt to taste (you can never get too much salt on the Keto diet!) and freshly grated lemon zest. Don’t forget a light squeeze of fresh lemon juice for a bright pop of flavor.

Why do I need to roast the asparagus at a high temperature?

Roasting asparagus at a high temperature will allow the asparagus to get a very nice roast on the outside without overcooking them. This quick method of cooking saves a lot of time and is fantastic for flavor.

Can I add other toppings to the asparagus?

Yes! Since this is a vegetarian recipe, you can add freshly shaved parm on top to make it extra decadent and beautiful. Use a vegetable peeler to shave nice large, thin pieces on top of the roasted asparagus. You will love this Thanksgiving Keto recipe that is very versatile and healthy.

Can I use other oils?

You can use other oils on the asparagus like ghee (if you are sensitive to milk proteins) or avocado oil.

Serving suggestions

Serve these Keto Lemon Thyme Asparagus with other Keto Thanksgiving recipes like Keto Thanksgiving Glazed Ham

Note: 2 tbsp thyme = 2 sprigs fresh thyme

Ingredients

1 pound asparagus
1 tablespoon extra virgin olive oil
¼ teaspoon coarse kosher salt by morton
⅛ teaspoon black pepper
2 tablespoon thyme, fresh
½ teaspoon lemon peel or zest raw
1 teaspoon lemon juice

Instructions

Preheat the oven to 425 F. Take an asparagus spear and snap the bottom off. The asparagus will snap at the point where the end is too fibrous to eat. Use this as a gauge to trim the other spears to the same length. Drizzle the asparagus with the olive oil. Massage the spears with your hands or move them around with tongs.
Sprinkle the spears with kosher salt and place the sprigs of thyme on top and Roast for 8 minutes or until the asparagus are al dente and bright green.
Taste and add extra salt to taste. Grate some fresh lemon zest on top and squeeze 1 tsp of lemon juice on top. Serve immediately.