1

ABOUT THE RECIPE:

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, Zingy Roasted Asparagus makes a welcome side dish for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

Makes 6 to 8 servings

2

INGREDIENTS:

2 large or 3 small bunches asparagus spears, cleaned and trimmed
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon course sea salt, plus more as needed
Several grinds freshly ground pepper

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, chili powder, sea salt and pepper. Toss gently until the asparagus is evenly coated.

4

Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 5 to 10 minutes or until the asparagus is crisp-tender but not mushy. Serve hot, warm or cover and refrigerate 2 to 4 hours and serve cold.

Ingredients

Directions

1

ABOUT THE RECIPE:

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, Zingy Roasted Asparagus makes a welcome side dish for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

Makes 6 to 8 servings

2

INGREDIENTS:

2 large or 3 small bunches asparagus spears, cleaned and trimmed
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon course sea salt, plus more as needed
Several grinds freshly ground pepper

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, chili powder, sea salt and pepper. Toss gently until the asparagus is evenly coated.

4

Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 5 to 10 minutes or until the asparagus is crisp-tender but not mushy. Serve hot, warm or cover and refrigerate 2 to 4 hours and serve cold.

Zingy Roasted Asparagus
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