Eat Your Veggies: Roasted Asparagus
by Malia Kirby, L.Ac.
Ahh, Spring! The world begins waking back up, the trees bud out and flower, and best of all, the asparagus starts poking their little heads up out of the soil like little obelisks all over the place before they turn into huge ferny plants that threaten to take over the garden. Until asparagus season, Spring just has not arrived. Here's a quick and easy way to prepare a vegetable you'll definitely have plenty of it has a place in your vegetable beds.
Roasted Asparagus
2 large bunches of asparagus
1 lemon, juiced
2 T olive oil
1 t salt
1 t ground pepper
Adjust an oven rack to the highest position possible and heat the broiler.
Wash the asparagus and snap off the woody ends. Toss asparagus with lemon juice and olive oil and sprinkle with salt and pepper.
Spread asparagus in a single layer on a baking sheet and place under the broiler for ten minutes.
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