Roasted Asparagus and Green Onion

 

A guest post from Michelle:

Asparagus, more than just a spelling word, is an interesting vegetable to eat. It is chock-full of goodness for the body, including Vitamin A, Thiamin, Vitamin B6, Vitamin C, Potassium, Calcium, Iron and is high in Folic Acid and  fiber. This spring vegetable is harvested between April and June in our Wisconsin. Are you ready?

Here is an easy recipe to roast asparagus. Back in the day, it was one of our favorite Atkins diet recipe because it is low-carb, too! We enjoyed it with green onions (or scallions, if you prefer). This recipe serves 2-4 people.

Ingredients:

1 pound asparagus (12-15 spears) with the tough ends trimmed off

4-8 green onions with the ends trimmed

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper

Directions:

1. Place asparagus and green onions on a cookie sheet. I like to mix up these vegetables to blend the flavors: a few asparagus, a couple green onions. Smells  great whatever placement is preferred!

2. Drizzle with olive oil, then sprinkle freely with salt and pepper.

3. Roast asparagus in a 400 degree oven for 20-25 minutes.

4. Let cool for 10 minutes. Then, for an extra cute presentation, wrap the  green onions around a few asparagus. It’s like giving your asparagus a little hug to thank it for its tastiness! Enjoy!

 

originally posted on brewersorganics.com