YOUR SOLIN GENERATED RECIPE
Crispy Roasted Asparagus with Lemon Zest
Enjoy a vibrant plate of crispy roasted asparagus accented by bright lemon zest, roasted chickpeas for a satisfying crunch, and a delicate blend of crumbled feta and lightly scrambled egg whites to boost the protein content—all finished with a sprinkle of nutrient-dense hemp seeds.
INGREDIENTS
200g Asparagus
0.75 cup Cooked Chickpeas
0.33 cup Crumbled Feta Cheese
1 tbsp Hemp Seeds
2 Egg Whites
0.5 tbsp Olive Oil
Zest of 1 Lemon
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Trim the tough ends off the asparagus and place them on the baking sheet. Drizzle with 0.5 tablespoon of olive oil, and season with a pinch of salt and pepper.
Add the drained cooked chickpeas to the baking sheet and gently toss with the asparagus to coat evenly in olive oil and seasoning.
Roast in the oven for 15-18 minutes until the asparagus is tender and edges start to crisp, and the chickpeas become slightly crunchy.
While the vegetables are roasting, lightly whisk the egg whites and cook them in a non-stick skillet over medium heat until softly scrambled. Avoid overcooking to preserve their delicate texture.
Once the roasting is complete, remove the asparagus and chickpeas from the oven. Transfer them to a serving dish and gently fold in the scrambled egg whites.
Sprinkle the crumbled feta cheese and hemp seeds over the top. Finally, add the lemon zest for a bright burst of flavor before serving.