Roasted Asparagus
Roasted asparagus with garlic and paprika. Simple, flavorful, and ready in minutes.
Servings: 2
Ingredients:
- 1 lb. asparagus, about 1 bunch
- 2 tbsp olive oil
- 2 garlic cloves, pressed
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Method:
Start Cooking- Preheat oven to 400°F (200°C).
- Trim asparagus by bending each spear until it naturally snaps; discard the tough ends. Wash, drain, and pat dry thoroughly.
- Cut into halves or thirds depending on size, or leave whole if preferred.
- Place on a baking sheet. Add olive oil, garlic, salt, black pepper, and paprika. Toss well to coat evenly.
- Spread in a single layer. Roast for about 20 minutes, until tender with lightly crisp edges.
- Serve warm with a side of garlic yogurt, if desired. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
- Garlic press optional
- Paper towels or clean kitchen towel for drying
Notes:
From the kitchen
- Avoid very thick asparagus, they tend to be woody and less tender.
- Drying well is key so they roast instead of steam.
- Do not overcrowd the pan or they will soften instead of crisp.
- Adjust roasting time slightly depending on thickness.
- Add a squeeze of lemon after roasting for brightness.
- Finish with grated parmesan for a richer version.
- Sprinkle chili flakes for a little heat.
- Use avocado oil instead of olive oil if preferred.
- Serve warm with a side of garlic yogurt or spoon it directly over the asparagus.
- Pairs well with grilled chicken, salmon, steak, or pasta dishes.
- Also great as part of a mezze-style spread or alongside eggs for breakfast.
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Nutrition:
Calories: 174 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 5 mg | Potassium: 470 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 1715 IU | Vitamin C: 14 mg | Calcium: 60 mg | Iron: 5 mg
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Asparagus
WHY WE LOVE IT
Asparagus is quick to cook, naturally flavorful, and roasts beautifully with just a few ingredients.
A LITTLE STORY
Asparagus has been enjoyed since ancient times, especially by the Greeks and Romans who valued it for both its flavor and its short spring season.
DID YOU KNOW?
Asparagus spears grow very quickly, sometimes several inches in a single day. It is one of the first fresh vegetables of the spring season.