Roasted Asparagus

An easy and quick, nutrient dense side dish that provides lots good gut feeding fiber. Asparagus is also good source of calcium, iron, magnesium, and phosphorous. Packed with h vitamin K (one cup contains more than 100% of your daily vitamin K intake). And to a lesser extent mineral micronutrients folate, copper, vitamin B1, selenium, vitamin B2, vitamin C, and vitamin E.

The key to really enjoying Asparagus is when you keep it simple. A little seasoning and roasting does the trick!

Ingredients:

1 Stalk Asparagus - Washed and ends trimmed (or snapped)

1 tbsp heat stable oil - Avocado Oil preferably

1/4 lemon for a spritz of juice, approx 1 tsp

Salt & Pepper

note: you can roast asparagus without any oil, just use parchment paper to prevent sticking.

How to:

Preheat oven to 350’ F.

Wash, pat dry and lay asparagus in a baking sheet. Drizzle with oil if using and spritz of lemon juice. Toss to coat. Then add a dash of salt and fresh cracked pepper.

Roast for 10-15 minutes, until the asparagus turns bright green. Remove from pan and serve when dinner is ready.

Notes:

The trick to asparagus is avoid overcooking it: Spears should be firm but tender, not floppy or mushy.