This recipe for roasted asparagus is easy, quick, and delicious. The tender stalks are wonderful on their own, or in salads. Asparagus is slightly bitter and pungent, and is a diuretic vegetable. It is excellent for the kidneys and for cleansing the arteries and blood vessels. Be advised, however, that excessive consumption of asparagus can actually irritate the kidneys, so don’t go overboard.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Ingredients:
- 1 pound pencil asparagus
- 2-3 teaspoons olive oil
- Sea salt
- Lemon wedges
Preparation:
Preheat oven to 425’.
Trim tough ends off the asparagus and toss with olive oil, and a pinch of sea salt.
Place on a baking tray in a single layer. Bake for 10-12 minutes, until crisp-tender and sizzling.
Serve hot, or at room temperature, with a spritz of lemon.
Serves 4
Copyright 2009 by Jen Hoy
