Until I tasted roasted asparagus, I had not liked this vegetable. But now that I know how to cook it, it has become one of my favorites. On top of having a nice earthy-sweetness, asparagus has a ton of health benefits. It’s low in calories, loaded with nutrients and antioxidants, can improve digestion and helps to lower blood pressure.
Woo Hoo — Go Asparagus!
Therfore as you read, the next section
1. I am not a trained chef or nutritionist.
2. I am not a medical professional.
3. I am not a professional photographer.
Ingredients
1 lb asparagus spears (approx 40)
2 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon onion powder
Preparation
- Wash the asparagus and slice or snip the woody ends.
- Put the asparagus with lemon juice and olive oil in a zip lock baggie and shake to coat asparagus with lemon juice and oil.
- Place the spears in a single layer on a foil lined pan and sprinkle with onion powder.
Cooking
Cook in a 400 to 450 degree oven for about 12 to 15 minutes or until it begins to turn slightly brown.
Alternately, you an also broil. In either instance, you want to turn the asparagus about half way through.
Just a few notes ….
Some people like to cut their asparagus up into 1 to 2 inch pieces. It’s easier to measure 1 cup, for sure! I simply use the addage of 10 spears per serving. It may be barbaric, but I kind of like to use asparagus as my substitute for french fries. Simply picking up a spear and munching on it like it was a fry can be emotionally satisfying.
There are a lot of different spices you can play with when roasting or broiling asparagus. You can try adding garlic, oregano, thyme, basil or any mixture that suits your fancy. This week I’ve purposefully left out salt and pepper to try to reduce my sodium. By all means, salt away if you are not worried about sodium intake.
Honestly, there is nothing I would change about this recipe. It’s simple, flavorful, healthy, and easy. What more can I ask for?