Roasted Lemon Asparagus
Asparagus is a great spring vegetable and will be in season soon, so expect to see more of it at the markets and in the produce sections of your grocery stores. Asparagus contains a host of nutrients including: glutathione (master antioxidant), folate, vitamin K, vitamin C, beta-carotene, zinc, vitamin E, manganese, selenium and chromium. It can be eaten raw or cooked and my favourite is of course, roasted. If you don’t like a certain vegetable just try roasting it in some butter or ghee and seasoning with sea salt. Roasting brings out the natural sweetness in vegetables and can turn even the worst brussel sprout aversion into an addiction.
This is a simple recipe that can be added as a side dish to any meal. Roasted chicken, steak, burgers, fish, roast, quinoa, eggs, you get the idea. It goes with practically anything, including oatmeal if that’s what you’re craving!
I fancied this up a bit but adding some lightly toasted almond slices. Any nut or seed would work but you don’t need them to enjoy this flavourful veggie. I toast them in a pan or shallow pot on the stove over medium-low heat. I tend to burn things easily so this makes sure I don’t forget about them because they’re in plain sight. You could toast yours in the oven if you preferred.
Asparagus contains inulin, which is a prebiotic that feeds our friendly gut bacteria. Having a good balance of healthy gut bugs versus bad supports digestion, our moods, maintaining a healthy weight, immune function and mineral absorption.
- 2lbs asparagus
- 1 tbsp lemon rind/zest
- 3 cloves of garlic, minced
- 1 tbsp[url href=”https://www.richelleludwig.com/condiments/ghee/” target=”_blank”] ghee[/url]/butter
- 1/4 tsp himalayan rock salt
- 1/4 c sliced almonds
- Preheat oven to 375 degrees Fahrenheit.
- Cut ends off asparagus and place in glass baking dish. Add lemon rind/zest, garlic, [url href=”https://www.richelleludwig.com/condiments/ghee/” target=”_blank”]ghee[/url] and himalayan rock salt.
- Bake in oven for 20 minutes, stirring after 5 mins to coat the asparagus with the melted ghee.