This is a quick and very easy recipe.
A word about Asparagus storage and consumption: Asparagus is more perishable than its fellow vegetables, and also much more likely to lose water, wrinkle, and harden. By wrapping the ends of the asparagus in a damp paper or cloth towel, you can help offset asparagus’ very high respiration rate during refrigerator storage. Along with this helpful step, you will want to consume asparagus within approximately 48 hours of purchase.
It’s not surprising to see asparagus being heralded as an anti-inflammatory food because it provides a truly unique combination of anti-inflammatory nutrients.
Alongside of these anti-inflammatory phytonutrients, asparagus provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium.
- 1-1/2 lb. fresh organic asparagus spears
- 2 to 3 cloves garlic, thinly sliced
- 2 to 3 Tbsp. virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- lemon juice (opt.)
Preheat oven to 450º F. Snap off and discard woody bases from asparagus.
Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper.
Toss to coat.
Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Sprinkle with lemon juice if desired.