Wednesday, July 22, 2015

Garlicky Oven-roasted Asparagus

I always try to make balanced meals, with good portions of protein and vegetables. With time in short supply, however, I rarely have time to prepare interesting veggies and generally resort to the steam-in-a-bag frozen peas, corn, or green beans. On occasion, though, I plan well enough to be able to cook some fresh vegetables, which always taste better than frozen! I especially love asparagus because it’s super healthy (good source of fiber and vitamins A, C, E, K; contains antioxidants; low in calories) and there’s not much chopping involved. This method of preparing asparagus has quickly become a go-to for dinner, and it could easily be applied to other fresh veggies, such as zucchini, summer squash, or green beans.



1 large bunch (~2 lbs) asparagus
~2 TBSP canola oil (or oil of choice)
~1 tsp ground black pepper
~1-2 TBSP ground or minced garlic

Preheat oven to 425F. In a bowl or plastic bag, combine the oil and spices.


Rinse the asparagus and chop off about 1.5 inch off the woody base. Place asparagus in the bag, seal, and shake well so that each stalk is coated. Lay the asparagus in a foil or parchment lined baking pan. Bake for 15-20 minutes, per desired crunchiness or softness.


Let cool a few minutes, then serve up as a delicious side for any meal!


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Garlicky asparagus - a delicious and healthy addition to any meal!

Posted by The Cooks of Cake and Kindness on Wednesday, July 22, 2015

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