Popular Conditions & Diets
Ingredients
7
Time
10m
Serves
4
Recipe by Tina Gravalos
Ingredients
7
Time
10m
Serves
4
1 bunch
Asparagus Spears
trimmed
2 Tbsp
Extra-Virgin Olive Oil
3
Garlic Cloves
minced
1/2 tsp
Flakey Sea Salt
1/2 tsp
Black Pepper
1 Tbsp
Side
Vegetarian
Gluten-Free
Lemon Juice
1/4 cup
Shaved Parmesan
1
Preheat oven to 400° F and line a baking sheet with parchment paper.
2
Place asparagus on parchment paper and add the olive oil, garlic, ¼ tsp flaky salt and black pepper. Use your hands to evenly coat the asparagus.
3
Roast for 10 minutes or until cooked to your liking.
4
Place on a serving dish and add lemon juice on top with the rest of the flaky sea salt.
5
Top with shaved parmesan.
6
Serve with your favourite protein like chicken, steak or fish.
7
Store any leftovers in an airtight container in the fridge for up to 3 days.
8
Notes: Thicker asparagus spears will take longer to roast vs. thinner spears. I prefer to use thicker spears for roasting.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
