March 14, 2016
This simple roasted recipe is a surefire, tasty way to get your green on and fill your plate with microbe-boosting inulin fiber.
1 bunch of asparagus
½ to 1 teaspoon minced fresh garlic
Salt and freshly ground black pepper to taste
2 tablespoons olive oil (or enough to coat)
PREHEAT OVEN TO 400°F. BREAK off the bottom tough ends of the asparagus. Combine the asparagus, garlic, salt, and pepper in a bowl. Toss to coat. Spread the asparagus on a rimmed baking sheet in a single layer. Roast for 12 to 16 minutes, or until tender but still crisp. Turn only once during the cooking time. Lightly squeeze the lemon over the spears just before serving.