Published by PETA Staff.

With winter weather pounding the South on Sunday, many of us decided to stay indoors and cook using just the ingredients at hand. I must admit that I had made a trip to the grocery store the day before, but that didn’t make the “snowed-in” challenge any less fun.

Comfort foods made with fresh, light, and probably-not-in-season ingredients are what made the cut in my house. I became mildly obsessed with the supply of lemons and fresh herbs that I had and used them in just about everything. Baked tofu cutlets, potatoes, and asparagus were all cooked with either lemon juice or herbs or both.

The simple recipe below is for roasted asparagus and calls for—can you guess?—lemon juice!

Garlic-Lemon Roasted Asparagus Recipe


1 lb. asparagus, trimmed and rinsed
3 cloves garlic, minced
2 Tbsp. olive oil
Juice of 1 lemon
Salt and pepper, to taste


•Preheat the oven to 400°F.

•In a large baking or casserole dish, add the asparagus and garlic, then cover with the olive oil and lemon juice. Toss or stir the ingredients until the veggies are lightly coated. Season with salt and pepper to taste.

•Bake until tender and lightly browned, about 15 to 20 minutes.

Makes 4 servings

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