Prep Time: 10 minutes | Cook Time: 10 minutes | Yield: 4 servings
I think I've finally learned how to not over cook asparagus and make it taste delicious! I don't know why it took me so long, but late is better then never, right?!
Asparagus is a great source of the fat soluble vitamin K (which helps with blood clotting) and contains anti-inflammatory and anti-oxidant properties. It is also a great source of fiber and the vitamin B1 - thiamine.
Garlic contains medicinal properties that helps support the immune system, can lower blood pressure, improve cholesterol levels and even aid in blood sugar regulation.
1 large bundle of organic asparagus spears
1/2 cup olive oil
8 cloves organic garlic, finely chopped
1 tsp onion powder
2 tbsp fresh cut parsley
Avocado oil spray
Sea salt and black pepper to taste
Preheat your oven to 400 degrees F.
Spray a skillet with the avocado oil and then cook the garlic for a 1-2 minutes. Then, add the olive oil, onion powder and parsley in a skillet on medium heat for about 2-3 minutes or until fragrant but not brown.
While this is heating, break off the ends of the asparagus. To do this, merely grab each end of an asparagus and bend (as if bending in half) and it will naturally break where the woody part ends.
Now, spread the asparagus in a single layer on a baking sheet (I used a silpat to ensure they wouldn't stick).
Lightly sprinkle with salt and pepper to taste.
Finally, drizzle on the garlic mixture.
Roast for 8-10 minutes, or until the asparagus gets to a slightly lighter green color. Do not over cook! Enjoy.
Sugar Control Diet Approved