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Nutrition Facts
Serving Size 82 g
(Approx. 6 Servings)
Amount Per Serving
Calories 60 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 3 g 1%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 2 g
Vitamin A 10% Iron 10%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salt Block Roasted Asparagus
Prep Time
1 h 5 m
Cook Time
10 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

1 Himalayan Salt Cooking Slab
1 Lb asparagus, washed and ends trimmed
1 medium lemon, zested
1 Tsp fresh garlic, minced
2 Tbsp extra virgin olive oil
1 Tsp cracked black pepper
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Follow instructions for heating salt block on either stove top, oven or grill. Oven is what i used for this recipe. Set salt block in a sheet pan to catch any cooking run-off.
Just remember to heat salt block in stages, 15 minutes at 180ºF, 15 minutes at 225ºF, then finally 15 minutes at 350ºF. While oven heats, prepare asparagus.
In a large bowl add asparagus along with lemon zest, garlic, olive oil, and cracked pepper. Toss to coat and allow to marinate while salt block is heating.
To cook, place asparagus on salt block and cook for 3 to 4 minutes per side, then remove to a plate to rest. Asparagus should still be a little crunchy.


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