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.

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.

  • Servings: 6-8
  • Difficulty: Easy
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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


  1. Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl.
  2. 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.
  3. 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.
  4. Serve hot, warm, or cover and refrigerate for 2 to 4 hours and serve cold.
  5. 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!