How To Roast Asparagus Spears {gluten free}

Spring is asparagus season…and believe it or not it is actually spring already!

This is the perfect time to try asparagus if you are not already in love with them. And if you are, might I suggest roasting them…super easy and really delicious!

I usually buy the more common green spears, and I buy the thinnest ones I can find, because they are more tender and better tasting, just my opinion.

Oh and if you spot any white ones for sale, grab them! They are milder in flavour and perfect for asparagus soup!

Roasting the spears is an easy and quick way to make them taste fantastic but you can also boil, steam or pan fry them.

Asparagus makes a great side to just about any meat or fish dish.

But if you need more reasons to start eating asparagus, here are a few more facts:

*They are very healthy, and a great source of vitamins, minerals and folates.

*They are very low in calories, about 20 calories for 100g…great filler food for dieters.

*They are an excellent way to get your daily fibre, aka roughage

Give them a try!

Spreading Good Tastes- How to roast asparagus



*serves 2-4


1 bunch asparagus spears (usually about 20-25 pieces), washed
1 clove garlic, minced
1 tbsp olive oil
1 tsp lemon or lime juice
Salt and pepper to taste
1 tbsp Grated parmesan


Preheat oven to 375F.

Line a baking pan with tin foil or use a baking dish.

Remove the hard part of asparagus spear by gently bending each stalk until it snaps, the weak point is where the hard (aka not as tasty) part of the spear begins. Reserve the top part and discard the bottom end. (If spears are very thin, simply cut of a bit of the end, as most of the spear will be good).

Transfer the spears to your bakind dish or sheet.

In a small bowl whisk together remaining ingredients.

Pour mixture over asparagus and using ur hands roll the spears around until well coated.

Roast for about 15-17 minutes, depending on thickness of spears (the cook faster when laid out in one layer on a baking sheet).

Remove from the oven and serve topped with freshly grated parmesan.


*recipe created by Mary Grace

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