Lemon Dill Asparagus

Today the sky is azure blue. Birds are chirping a sonata of melodies each their own while a lizard does some vertical sunbathing on the back wall. Life in nature always seems so constant, so predictable, and peaceful. I sometimes watch the goings on of the usual wildlife that surround my home and think...I wish I had it that easy. Of course, then I'm reminded of all those Discovery Channel shows that delve into the "real" life of animals and suddenly I'm reminded that their existence isn't easy, just less complicated.

So I take a deep breath and try to keep it simple, because we humans tend to complicate things way more than they need to be.  We are all guilty sometimes of making mountains out of molehills or a two-step process into 27 micromanaged steps. Why do we do that? 

So my vegetable side with dinner was simple. This lemon dill asparagus can be put on the grill or in a oven. Even my littlest thought simple was pretty good.

*This goes great with some grilled fish or chicken.

Lemon Dill Asparagus:
1 bunch asparagus spears, ends trimmed and snapped in half

1 tbsp. olive oil or Organic Butter  or Ghee

Sea salt and pepper to taste

1 tbsp. fresh lemon juice

2 tsp. dried dill weed or 2 sprigs fresh dill 
Toss everything together to coat the asparagus. Place on a foil lined baking sheet for the oven or if you have a vegetable grate for the grill that would work good too. Roast until they begin to brown slightly and become tender, about 10-15 minutes. 


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Tuesday, 26 January 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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