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Recipe by Rorie Weisberg

Garlic Asparagus

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Garlic Asparagus
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - Low Fat - Low Carb - No Refined Sugar - Keto

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.

Ingredients

Main ingredients

  • 2–3 pounds (1 – 1 and 1/4 kilograms) fresh asparagus

  • 2 tablespoons oil

  • 2 teaspoons salt

  • 1 teaspoon Gefen Garlic Powder

Directions

Marinate

1.

Trim off heads and all triangular pieces from asparagus.

2.

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.

3.

Allow to marinate in the refrigerator for one hour to overnight.

Roast

1.

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.

2.

Sprinkle with sesame seeds, if desired. Roast for 20–25 minutes.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Recipe tags

asparagus full n free fullnfree garlic healthy rorie weisberg
Garlic Asparagus

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