By; DairyFreeGina
Dairy Free Vegan Gluten Free Plant Based
This is an easy side dish to make. It takes little time to prep and little time to cook. It will be ready in no time and it’s healthy!
Asparagus can be eaten raw or cooked. Nine times out of ten I cook asparagus , either by roasting or in a stir fry. You can also use this classic spring time vegetable in soups, pasta and salads. Asparagus is low in calories and high in a variety of vitamins, minerals and antioxidants.
This lovely vegetable comes in a variety of colors including the traditional green, white and purple.
While most roasted vegetable recipes use oil, I use a splash of vinegar, generally white wine vinegar. Using vinegar saves calories. Plus, the vinegar really brings out the flavor of the vegetables.
Ingredients:
1 pound asparagus, washed and ends trimmed.
1-2 tablespoons white wine vinegar
Black Pepper to taste, garlic powder to taste (You can actually add any seasonings or herbs of your choosing)
Directions:
Line cookie sheet with parchment paper. Lay asparagus on top of parchment. Splash with the vinegar and top with spices and/or herbs. Roast in oven at 420 degrees until fork tender but not mushy. Enjoy!
Roasted Asparagus
Ingredients
- 1 pound asparagus, washed and ends trimmed
- 1-2 tbsp white wine vinegar
- black pepper, garlic pepper or other seasonings and herbs of your choice
Instructions
- Line cookie sheet with parchment paper. Lay asparagus on top of parchment. Splash with the vinegar and top with spices and/or herbs. Roast in oven at 420 degrees until fork tender but not mushy. Enjoy!
