Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This is one of my favorite festive, wholesome veggie dishes. Because of the marinade it requires a little advance planning, but the result is a really tender, flavorful asparagus. Serve with Root Hash and Cauliflower-Rice Stuffed Capons.
2–3 pounds (1 – 1 and 1/4 kilograms) fresh asparagus
2 tablespoons oil
2 teaspoons salt
1 teaspoon Gefen Garlic Powder
1/2–1 teaspoon pepper
Gefen Sesame Seeds (optional)
Trim off heads and all triangular pieces from asparagus.
Place asparagus in a ziplock bag, then spray with oil and season with salt, garlic, and pepper. Close the bag and shake to evenly coat contents.
Allow to marinate in the refrigerator for one hour to overnight.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread marinated asparagus in a single layer on a baking sheet lined with Gefen Parchment Paper.
Sprinkle with sesame seeds, if desired. Roast for 20–25 minutes.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation