Whether you buy it in the store, at the farmer’s market, or someplace else, fresh asparagus is delicious and loaded with nutrients your body wants and needs. It’s also versatile, so you can cook it a variety of ways depending on what you’re serving it with.
The recipe below is for oven-roasted asparagus. If you want to grill it, put the asparagus on an oiled grill or in a grill basket that’s five-to-six inches above glowing coals. Let it cook for three-to-five minutes.
Oh, and in case you’ve ever wondered, this article can tell you why eating asparagus makes some people’s pee stink.
Yield: 4 servings
1 bunch of asparagus spears, trimmed (To “trim” asparagus, cut the white bottom portion off – typically about an inch to an inch and a half.)
3 tablespoons of olive oil
1 1/2 tablespoons of grated Parmesan cheese (optional)
1 clove of garlic, minced (optional)
1/2 teaspoon of sea salt
1/2 teaspoon of ground black pepper
1 tablespoon of lemon juice (optional)
1. Preheat the oven to 425 degrees.
2. Place the asparagus in a mixing bowl and drizzle it with the olive oil. Toss the spears to coat them. Sprinkle with garlic, salt, and pepper. Arrange the asparagus on a baking sheet in a single layer.
3. Bake them in the oven until just tender, turning occasionally, 12 to 15 minutes depending on how thick they are. About half way through sprinkle them with Parmesan cheese and put them back in the oven. You’ll want the asparagus to be a little brown and caramelized.
4. Sprinkle lemon juice on the asparagus just before you serve them.
Calories – 130
Carbohydrates – 5 gm
Protein – 4 gm
Cholesterol – Less than 5 mg
Fiber – 2 gm
Total fat – 11 gm
Saturated fat – 2 gm
Sodium – 200 mg