Roasted asparagus one of my go-to low carb vegetable side dishes. It’s fast to prepare and broils up quickly while the rest of dinner is underway. I like it a lot better than steamed asparagus – the oil and spices add a heap of flavour and roasting it gives the tips a subtle crunch.
When you prepare the asparagus, you’ll need to snap off the tough ends. This is really easy to do once you get the hang of it. Just pick up a stalk of asparagus and hold it near the bottom with both hands. Bend the bottom of the stalk and feel around until you can find where the natural break is going to occur. You should be able to gently snap the bottom off at the natural break line, which is usually about an inch or two from the bottom.
You can have a lot of fun changing the seasonings of this dish. I like to sprinkle the asparagus with some of my homemade garlic powder and a little bit of salt. I have friends who swear by drizzling it with a bit of lemon juice. However you decide to season it, I hope you give it a try!
Roasted asparagus is a favourite low carb side dish and a great alternative to steamed asparagus.
- 1 bunch asparagus approximately 20 pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (optional)
- salt and pepper
Preheat an oven to 400° F.
Wash the asparagus and snap off the tough ends.
Lay the asparagus on a baking sheet, and drizzle with the oil, salt and pepper, and garlic powder (if using).
Shake the cookie sheet gently so the asparagus rolls around and becomes evenly coated in the spices and oil.
Roast for 15 minutes or until it's tender. Half way through the cooking time shake the cookie sheet again so that the asparagus cooks more evenly.