Asparagus is one of my favorite vegetables, but even if you aren’t a fan, I hope you’ll give this recipe a try. One thing I’ve learned is that any veggie tastes better when roasted.
Plus, you can’t beat how simple and healthy it is. It just takes a few quick minutes to prep and then you can work on the main course while they roast away in the oven.
Roasted Garlic Asparagus
Serves: 4 servings
- 1 pound asparagus
- 2 teaspoons olive oil
- 1 teaspoon minced or pressed garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 425 degrees.
- Wash the asparagus and then remove the bottom inch or two of each stalk. You can either cut them uniformly, or snap each one individually. I read somewhere that they will naturally break where the woody and tough end begins. I usually break one or two and then cut the rest to match those.
- Once prepared, arrange the asparagus on a cookie sheet in a single layer.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Drizzle over the asparagus and then toss to coat.
- Roast for 10-15 minutes, turning once, or until just tender. Don't over cook - the asparagus will still be bright green and slightly crisp.
Serving size: 5 spears Calories: 35 Fat: 2g Carbohydrates: 3g Fiber: 1.5g Protein: 1.5g