asparagus with macadamia nuts

asparagus with macadamia nuts

Prep Time: 10 minutes
Cook Time: 20 minutes
Ready in: 30 minutes
Makes 6 servings, 3 oz. each


  • 1 lb. fresh asparagus
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoon finely chopped garlic
  • 1/4 teaspoon Kosher salt
  • Ground black pepper to taste
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon lemon zest
  • 3 Tablespoons coarsely chopped raw macadamia nuts

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 375°F. Wash and dry the asparagus spears and then place them on a baking sheet.
  2. Drizzle oil over the asparagus spears and sprinkle with garlic, salt, pepper, lemon juice and lemon zest. Toss to coat evenly.
  3. Roast for 15–20 minutes.
  4. In a dry skillet, toast the macadamia nuts over medium heat until lightly browned and fragrant, about 5 minutes.
  5. Arrange the asparagus spears on a serving plate, drizzle with any juices from roasting pan and top with macadamia nuts. Serve warm.

*Make sure all ingredients are labeled Kosher for Passover

Per Serving: 70 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 100mg sodium, 4g carbohydrate, 2g fiber, 2g protein