Mexican Roasted Asparagus

Mexican Roasted Asparagus

Try this delicious twist on Spring's first vegetables by adding some Old El Paso® taco seasoning!

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

2
teaspoons grated lemon peel
1
tablespoon fresh lemon juice
2
tablespoons olive oil
1
tablespoon plus 1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
1 1/2
lb fresh asparagus spears
  1. Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside.
  2. In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.
  3. Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Save remaining taco seasoning mix for another use.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 190mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.