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One of the vegetables that I really look forward to eating in late spring/early summer is asparagus.  Actually asparagus seems to be available most of the year, however, it is freshest this time of year because it is locally sourced.  I’m going to show you one of my favorite ways of preparing it.  You will learn how to roast asparagus and you will want to have it again and again.

Besides the taste, there are many health benefits you get from eating asparagus providing a great source of:

• Anti-oxidants
• Vitamin K – good for blood clotting
• Folate – excellent for pregnant moms
• Soluable Fiber  – traps fat, toxins, excess sugar and moves it out of the body
• Thiamine – one of the B vitamins
• Inulin – a prebiotic for the healthy bacteria in our gut (probiotics)
• Glutathione one of the most powerful anti-oxidants that can help destroy carcinogens.
• A natural diuretic – good to reduce blood pressure and edema

But if it didn’t taste good, we wouldn’t eat it right?   So here is a short video on how to roast asparagus or look down below that to get the recipe.

[bctt tweet=”Learn how to roast asparagus and you will want to have it again and again.” username=”AudreyWeidman”]

Ingredients:

• 1 pound asparagus – green or purple, they taste the same
• 1 clove of garlic minced or use 1 tsp of the prepared garlic in a jar.
• Avocado oil  – about 2 – 3 Tbsp
• Sea salt or pink Himalayan salt and ground pepper to taste
• 3 Tbsp of shredded parmesan/romano blend of cheese
• 1 Tbsp fresh lemon juice

Directions:

Trim the ends by snapping them off as close to the end as possible.  (Tip:  store your asparagus upright in water in the fridge.  I usually have them in a bowl, but leave the rubber band on at the top kind of like a teepee.  This will keep the spears fresh.)

I saw the purple asparagus and just had to try them because they were unusual, the same price and looked terrific.  But they lose some of their purple after roasting,

Preheat the oven to 425 degrees.  In a glass baking dish,  as pictured here, or in a jelly roll pan lined with parchment paper or a silicone sheet, drizzle the avocado oil to coat the spears.  I use a tongs to roll the spears around, but you could use your hands as well.  I use avocado oil because it is heat stable and the oven is set at a high temperature.

Season with salt and pepper to taste – remember the cheese has salt too.  Sprinkle the minced garlic over the spears and again make sure they are evenly distributed.

Bake for 10 – 15 min or until the spears are crisp tender.  The thickness of the stalk will determine how long it will take.  When it is done to your liking, remove the pan and place on your serving dish.  Sprinkle the parmesan/romano cheese over the spears.  Allow the cheese to melt and then sprinkle with lemon juice which brightens and lightens the flavor.  Serve!

Even non-cooks are going to want to make this dish because you can show them how to roast asparagus for themselves.  It’s so easy and delicious.