Can it really be this easy to get a gorgeous and delicious, vibrant and healthy side dish on the table? Yes it is! Roasting your vegetables with a little bit of fat will transform them. Trust me – you’ll want to try roasting everything because it is so good! When you are making dinner and looking for your side but you don’t have a lot of time, preheat the oven and you’re steps away from crowd-pleasing veggies.
You can hang on to the bottoms of the asparagus too – they work great in asparagus soup or as a veggie stock!
1 lb. of asparagus, about the thickness of a pinkie finger
1 Tbsp. ghee, melted
1/2 tsp. salt
pepper to taste
1) Preheat oven to 425 degrees.
2) Snap off the bottom part of the asparagus stalk; where it easily breaks is where the tough part ends. Rinse the stalks and place in a large glass baking dish. Add ghee, salt and pepper and thoroughly coat the asparagus.
3) Roast for about 15 minutes. Test for doneness – you decide what you like – and enjoy!
Note: I like my asparagus to still be crunchy and green. They also taste slightly grassy like this, which I like. If you want yours softer and sweeter, go for it! Just don’t let them get too mushy.