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Zingy Roasted Asparagus
This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.
This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.
Ingredients
2 Large Or 3 Small Bunches Asparagus Spears, Cleaned And Trimmed
1 Tablespoon Extra-Virgin Olive Oil
½ Teaspoon Garlic Powder
½ Teaspoon Chili Powder
½ Teaspoon Salt, Plus More As Needed
Several Grinds Freshly Ground Pepper
Directions
- Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl.
- Drizzle the asparagus with the olive oil and sprinkle with the garlic powder, chili powder, salt and pepper. Toss gently until the asparagus is evenly coated.
- Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 6 to 12 minutes or until the asparagus is crisp-tender but not mushy.
- Serve hot, warm, or cover and refrigerate for 2 to 4 hours and serve cold.
Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!