AuthorKevin PetrizioThis is a refresh of an older recipe. This makes a terrific side dish for just about any protein. You can even cut them up into small pieces and make an omelette.
Pre-heat your oven to °425.
Trim off ends of asparagus and discard. Usually about an inch and a half from the bottom.
Cut each stalk into 3 or 4 bite size pieces and add to a bowl
Toss together asparagus, olive oil, and all spices.
Line a baking sheet with parchment paper and a few sprays of cooking spray.
Spread out asparagus in a single layer on the baking sheet. Roast for 14-18 minutes giving it a stir about half way through.
This makes 4 Servings
Count each as 1 Veggie -- 1/2 Fat
Ingredients
Directions
Pre-heat your oven to °425.
Trim off ends of asparagus and discard. Usually about an inch and a half from the bottom.
Cut each stalk into 3 or 4 bite size pieces and add to a bowl
Toss together asparagus, olive oil, and all spices.
Line a baking sheet with parchment paper and a few sprays of cooking spray.
Spread out asparagus in a single layer on the baking sheet. Roast for 14-18 minutes giving it a stir about half way through.
This makes 4 Servings
Count each as 1 Veggie -- 1/2 Fat
