Food recipes
Garlic Zing Roasted Asparagus
Garlic Zing Roasted Asparagus Ingredients: asparagus, raw oil, olive, salad or cooking spices, garlic powder salt, table Directions: Use fresh asparagus with thin stalks - I have found the older and thicker the stalk,...
Garlic Zing Roasted Asparagus
Ingredients:
asparagus, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table
Directions:
Use fresh asparagus with thin stalks - I have found the older and thicker the stalk, the stringer the end result will be.
It does not affect taste for me, but texture is a big part of my meal as well.
In a sheet pan lay out asparagus.
(I usually add ingredients right on food).
Drizzle veggies with oil (toss around).
Sprinkle garlic powder over veggies (toss again to coat).
Place in preheated HOT oven (400 degrees).
Cook for 7- 10 minutes.
Garlic powder will burn, so keep an eye on your asparagus.
I usually start to check when I can hear frying.
I will also take them out after 3 minutes and flip - I like them toasty.
Pierce thickest stalk to check for tenderness.
salt to taste.
Serve hot for best result - but will be ok if warm.
I like to pair them with beef dishes because gravy sets this dish off perfectly.
Ingredients:
asparagus, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table
Directions:
Use fresh asparagus with thin stalks - I have found the older and thicker the stalk, the stringer the end result will be.
It does not affect taste for me, but texture is a big part of my meal as well.
In a sheet pan lay out asparagus.
(I usually add ingredients right on food).
Drizzle veggies with oil (toss around).
Sprinkle garlic powder over veggies (toss again to coat).
Place in preheated HOT oven (400 degrees).
Cook for 7- 10 minutes.
Garlic powder will burn, so keep an eye on your asparagus.
I usually start to check when I can hear frying.
I will also take them out after 3 minutes and flip - I like them toasty.
Pierce thickest stalk to check for tenderness.
salt to taste.
Serve hot for best result - but will be ok if warm.
I like to pair them with beef dishes because gravy sets this dish off perfectly.