Oven-Roasted Asparagus
Roasted asparagus in the oven is one of the easiest way to prepare asparagus. And I personally think the yummiest!
Most recipes call for using olive oil. But I just can't do it when I know olive oil shouldn't be used for cooking, let alone roasted at 425 degrees. Use coconut oil instead! You won't taste the coconut in this I promise!
You'll simply coat the asparagus with a little coconut oil, sprinkle with salt, and maybe a little pepper, grated Parmesan cheese, minced or powdered garlic, and roast them until lightly browned and tender.
If you want to take it up a notch, when they’re done, drizzle them with a little lemon juice or balsamic vinegar. Or wait till done to sprinkle them with freshly grated Parmesan cheese.
What I especially love about this dish is that it only takes about 20 minutes to prepare, from start to finish, and it’s practically fool-proof.
Tip: You could also line the baking sheet with aluminum foil to make clean-up easier.
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Ingredients:
1 bunch asparagus spears (Thick spears are best for roasting, but can still use thin)
1 tablespoon melted coconut oil
Salt, to taste (I use Himalayan pink salt or Celtic sea salt)
Black pepper, to taste (optional)
Grated parmesan cheese, to taste (optional)
1 TB lemon juice (optional)
Directions
1. Preheat oven 425 ˚ F (220 ˚ C)
2.Wash asparagus well. Trim or snap the woody stems off the end of each asparagus spear.
3.Arrange the asparagus into a single layer on a baking sheet or baking dish. Drizzle with the melted coconut oil. Toss to coat the asparagus. Arrange in a single layer again and add seasonings of choice like salt, pepper, garlic powder or minced garlic, grated parmesan cheese, etc.
4.Bake at 425 ˚ F (220 ˚ C) for 12-14 minutes depending on the thickness of asparagus, and your desired texture. It’s best when lightly browned and crisp-tender, but not soggy.
5.(Optional) Before serving, drizzle with fresh lemon juice. And if you want, wait till after roasting to add a sprinkle of grated Parmesan cheese. Serve immediately.
TIP: Have you ever had roasted asparagus turn out tough and stringy? The best way to avoid that is to use the fat spears, not the skinny ones, for roasting. The skinny ones will dry out too quickly in the high heat of the oven.
