Vegan Lemon Garlic Butter Asparagus
This vegan lemon garlic butter asparagus is one of the most simple, yet flavorful side dishes that you can have. Pair with optional tomatoes or mushrooms for a delicious recipe that is a hit for all.
Servings 4 people
- 1 lb asparagus
- 1/4 cup vegan butter, melted (sub for vegetable stock if oil free)
- 6 cloves garlic, minced
- 1 lemon, juiced
- 1/8 tsp salt, more to taste
- 1/4 tsp pepper, more to taste
- 1 pint cherry tomatoes, whole
- 8 oz mushrooms, stems removed
Preheat oven to 400 degrees F
Start by trimming off the woody ends of the asparagus. Mince garlic.
In a small bowl, combine all ingredients together except the asparagus (and optional tomatoes/mushrooms).
On a large baking sheet, lay the asparagus down. *If you are adding tomatoes or mushrooms, also add those to the tray.
Carefully pour the sauce ingredients over the top evenly , then roll around a bit to let them all be coated in the sauce.
Cook for 8 minutes for skinny, thin asparagus or up to 13-15 minutes to thicker asparagus. A fork should easily pierce the asparagus.
Add more salt and pepper if desired. Serve
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 0.25lb | Calories: 114kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 167mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1397IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 3mg