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Roasting asparagus is a low-effort way to prepare and serve an edible vegetable. The roasting brings out the natural flavors and tenderizes the asparagus. The preparation takes only around 15 minutes from start to finish. Once the asparagus is done, you can prepare a simple dressing using the asparagus stock as the base. Adding a bit of olive oil, lemon juice, salt, and pepper makes a flavorful, easy asparagus dish.
Preheat the oven to 400 degrees F.
It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best. The tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be if you steamed or sautéed it.
Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one. (Source: cafedelites.com)
Even non-asparagus fans LOVE this recipe! Cheesy Garlic Roasted Asparagus tastes absolutely amazing…the whole family gets behind this one.
Lamb Chops with Seared Endive, Asparagus, and Tahini Dressing
Fresh asparagus spears have an irresistible sweet and snappy texture when enjoyed raw. Cooking the fibrous greens unlocks new flavors. The naturally delicious flavor doesn’t need more than a drizzle of olive oil and a sprinkle of salt and pepper. However, the robust texture holds up well to richer sauces like hollandaise, a squeeze of lemon, or more umani and rich sauces in stir-fries.
Spring is the best time to purchase asparagus, between February to June, however they are available year-round from international sources. They come in different colors other than green, be on the lookout for purple and white varieties too. Depending on when the asparagus is harvested will determine the size, the wider spears have had more time to grow.
Store the asparagus in the crisper section of the refrigerator. If not eating within 2 days, trim a ½ inch off the bottoms and wrap in a damp paper towel placed in a plastic bag in the refrigerator for up to 5 days. They can also be placed in a tall jar or cup with about 1-inch of water in the refrigerator and then loosely cover the top with a plastic bag. If the tips begin to get mushy, it’s time to toss them out.
The very bottom of the plant needs to be trimmed because the bottom stem is too tough. The best way to know where to cut the inedible part is by holding the center and bottom with your fingertips and snapping in half. That natural breaking point can be used as a guide to trim the rest of the spears.
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Filed Under: Dairy-Free, Dinner, Favorites, Gluten-Free, Low-Carb, Low-Fat, Lunch, Nut-Free, Paleo, Recipes, Refined Sugar-Free, Side Dishes & Veggies, Soy-Free, Vegan, Vegetarian, Whole30 Tagged With asparagus, bake, baked, easy, Fall, garlic, lemon, meal prep, oven, quick, roast, roasted, side dish, Spring, Summer, Under 30 minutes, vegetable, whole 30, whole30, Winter