This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers.

 

Recipe Tips and Tricks 

  Try these tips for great recipe results:    Use Fresh Ingredients

• Asparagus: Look for firm, bright green spears with closed tips.
• Shallots: Choose firm shallots with dry, papery skin.
• Garlic: Avoid soft or blemished cloves.
• Lemons: Select smooth, bright yellow lemons that feel heavy for their size.
• Grapefruit: They should be smooth, shiny, and firm.
• Olive Oil: Use high-quality, organic, cold- or expeller-pressed oil.

  Trim the asparagus to a similar length for even cooking. Cut about 1-inch off the bottom of each stalk with kitchen shears*   Avoid Overcooking: Cook until tender-crisp (20-25 minutes) to maintain a vibrant color and tender texture.   Check for Doneness:  Test at 20 Minutes: Check if the asparagus is tender with a slight crunch. If needed, cook in 5-minute increments until done.

 

Additions/Substitutions/Variations

  Want to customize your recipe? Check out suggestions for recipe additions, substitutions, and variations.

 

Recipe Additions

  Add heat with a sprinkle of black pepper or cayenne pepper before baking   Get a crunch and nutty taste with toasted chopped almonds, walnuts, or pine nuts added before or after baking   A bit of nutritional yeast or vegan cheese increases the creaminess (vegan Parmesan*, feta*, or goat*).   Make it herbal: Add a tbsp of fresh chopped thyme, rosemary, or parsley. You can add it to the marinade or sprinkle over the finished dish.   Add roasted garlic: Throw a few whole cloves of garlic with the asparagus for a savory twist   Increase the savory: Crumbled cooked bacon, prosciutto, or pancetta amps up the salty, savory taste.

 

Recipe Substitutions

  If you need to substitute an ingredient here are some ideas. Please note any changes to the recipe will affect the flavor, texture, and nutrient profile.   Asparagus substitute: If you use thin asparagus adjust the marinating and cooking time. Marinate for only 15 minutes. Check for doneness at 15 minutes If you can’t find asparagus you can substitute 1 pound broccolini or green beans.   Shallot substitute: 1 1/2 - 2 tbsp dried shallots* or 1/2 to 3/4 cup of diced onions (about 1/2 to 2/3 of a small onion and 1/4 of a large onion).    Lemon substitute: Use a lime or a small orange.   Grapefruit substitute: In place of grapefruit you can use any of the following:

• Medium orange
• 2 to 3 medium-sized limes
• 1/2 or 3/4 cup pineapple juice
• 1/3 to 1/2 cup cranberry juice
• 1/4 cup apple cider vinegar
• 1/4 cup white wine vinegar
• 2 to 3 tbsp balsamic vinegar

  Garlic substitute: 1/4 tsp garlic powder* OR 1/2 tsp garlic granules OR 1 to 1 1/2 tsp minced dry onion*.   Extra virgin olive oil substitute: 1bsp regular olive oil, avocado, coconut, or walnut oil.

 

Recipe Variations

  Looking for more ways to vary the recipe? Check out these recipe variations. Just know any changes to the original recipe will alter the original flavor, consistency, and nutrition.   Citrus variation: For more citrus flavor marinate the asparagus for up to an hour before baking.   Garnish variation: Add fresh herbs like parsley or dill to add vibrancy to the garnish.   Flavor Variations: Lemon-Grapefruit Garlic Vegan Butter Asparagus: Replace olive oil with vegan butter for a richer taste. Balsamic and Vegan Parmesan Asparagus: Swap citrus juice with balsamic vinegar and top with vegan Parmesan cheese after baking. Mediterranean-Flavored Asparagus: Add 1/2 teaspoon of oregano and 1/2 teaspoon of thyme to the marinade, and toss in black olives and halved cherry tomatoes before baking. Finish with vegan feta cheese.

 

How to Store Leftovers

  Following these tips helps maintain the quality and safety of your leftovers, providing flexibility for future meals.   Cool leftovers to room temperature completely before storing   Separate the Marinade and Asparagus: Pour any remaining marinade into an airtight container. Store the asparagus in a separate container.   Refrigerate: Place both containers in the refrigerator for 3 to 4 days.   Freeze for Longer Storage: To freeze, put the cooled marinade in a freezer-safe container and the asparagus in a separate freezer-safe container. Freeze for 2 to 3 months.   Thaw and Reheat: If frozen, thaw in the refrigerator overnight. If refrigerated, you can reheat the asparagus once it's at room temperature.   Check for Spoilage: If you notice any unusual smell, texture, or discoloration, discard the leftovers.

 

How to Reheat Leftovers

  You can reheat any leftovers in the oven, toaster oven, microwave, stovetop, or air fryer until it reaches an internal temperature of at least 165°F (74°C).   Oven: Preheat to 350°F (175°C). Place the asparagus in a deep dish pour the marinade over and reheat for 5 to 10 minutes.    Toaster Oven: Preheat to 350°F (175°C) place the asparagus in a flat layer on the baking sheet. Heat for 5-10 minutes. Cook the marinade separately on the stove in a small pot over low heat, stirring occasionally until heated through.   Microwave: Heat the asparagus and marinade in a microwave-safe dish on medium power for 30-second intervals, stirring, for 1-3 minutes until heated through.   Stovetop: Heat a skillet over medium heat. Reheat the asparagus for 3-5 minutes, adding the leftover marinade or a little bit of olive oil to prevent sticking.   Air Fryer: Preheat to 350°F (175°C). Reheat for 3-5 minutes, checking halfway through. Heat the marinade separately on the stovetop and top on the reheated asparagus.

 

Nutritional Information

  *Nutritional information is estimated using Nutrifox nutrition label maker*