Asparagus Roasted in Garlic
My family loves to eat asparagus, it’s such a delicious veggie, and if cooked correctly, it’s phenomenal!
Young shoots are commonly eaten: once the buds start to open the flavor turns very woody. With a makeup of about 93% water, it is deficient in calories and sodium. It is full of vitamin B6, calcium, magnesium, and zinc. It’s an excellent source of dietary fiber, protein, beta-carotene, and vitamin C, E,K. Also including, thiamin, riboflavin, rutin, niacin, folic acid, iron, potassium, copper, selenium, chromium and trace minerals which help with insulin to transport glucose from the bloodstream and into the cells. It’s a great addition to any meal, and highly recommend it in your dinner routine.
OK now to one of my favorite ways to prepare asparagus!
- 1 1/2 lbs asparagus spears (fresh if possible is always the best, save some money and support local and buy from your local farmers market)
- Two cloves garlic sliced thin or minced
2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Preheat oven to 450 degrees.
- Snap off and discard bases from asparagus.
- Place asparagus and garlic in a 15 x 10 x 1 – inch baking pan.
- Drizzle with oil and sprinkle with salt and pepper.
- Toss to coat.
- Roast for 10 to 15 minutes or until asparagus is crisp-tender (stirring once halfway through roasting)
- Serve immediately after removing from oven for best flavor and texture.
This recipe will make six servings! Great tasting and I promise the kids will love it!
Protip – you can totally drizzle a little high quality balsamic vinegar on top, you want something that has aged for more than 15 years, it’s a bit thicker and sweeter than the traditional balsamic from the store. If you have a local Oilerie near you, I would highly recommend to purchase there.
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