Saturday, August 25, 2007

Roasted Asparagus

  • 100g asparagus (or your allowed amount)
  • 1-2 cloves minced garlic
  • 1/2 t parsley
  • 1/4 t oregano
  • black pepper (to taste)

    1. Preheat oven to 400.
    2. Trim asparagus.
    3. Spread the spears on a sheet of non-stick aluminum foil.
    4. Add the seasonings.
    5. Wrap all ends of the foil up tightly to make a sealed 'pocket'.
    6. Roast 15-20 minutes.

    TIP: I find the best and easiest way to trim asparagus is to simply to hold each end of the spear in each hand and start to bend it until it snaps in two.

    You can also skip the parts with aluminum foil and simply use a baking dish with a lid.


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    Anonymous said...

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