Roasted Spring Asparagus

Each Spring I look forward with anticipation to a few of my favorite seasonal vegetables - Meyer Lemons and asparagus are some of the tastiest harbingers of spring. Pair roasted Spring asparagus with any meal for a quick and seasonal side dish loaded with flavor and nutritional benefits.

As a certified health coach, I like to share with you my hip, simple, fabulous recipes AND the value and benefits we receive from the food we eat. As I learned in nutrition school, our food truly is our fuel - so let's choose the most effective (and delicious) fuel that we can! A versatile springtime vegetable asparagus balances insulin levels, acts as an effective natural diuretic and aids in gentle, natural cleansing and detoxification of our digestive system. Asparagus contains a natural form of dietary fiber known inulin that encourages the growth of good bacteria in our large intestine and helps to reduce yeast issues and improve digestion. Asparagus contains loads of folate, an essential nutrient that reduces the risk of birth defects during the early stages of pregnancy. Asparagus is also known to stimulate milk production in nursing mother

In some cultures, asparagus is also known as a powerful aphrodisiac!

I prefer my asparagus tall, thin and crisp. I'm willing to peruse the bunches, searching for the skinniest stalks with tight purplish tips. For the freshest taste, choose locally grown, organic asparagus when available.

Roast to perfection and top with a bit of melted butter and a squeeze of Meyer Lemon juice or a light vinaigrette. These simple touches highlight the delicate flavor of these delicious vegetables. The next day served chilled on a salad lightly drizzled with vinaigrette.

Whether your steam, roast or grill your asparagus, I hope you'll enjoy this lovely Spring vegetable at its freshest and most flavorful!

Enjoy,

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Roasted Spring Asparagus

INGREDIENTS:

  • 1 1/2 lbs. Asparagus

  • Sea salt

  • Fresh ground pepper, to taste

  • 1/2 teaspoon extra-virgin olive oil

DRESSING:

  • 2 Tablespoons fresh squeezed Meyer Lemon juice (easily sub Eureka Lemon juice if not available, reduce to 1 1/2 Tablespoons if desired)

  • 2 Tablespoons extra-virgin olive oil

  • 2 Tablespoons olive oil

  • 1 Tablespoons Dijon mustard

  • 4 Tablespoons fresh chives, chopped

  • Fresh ground pepper, to taste

  • 6 green onions, finely chopped

METHOD:

  1. Preheat an oven to 400°F. Line a rimmed baking sheet with aluminum foil. Spray or brush foil lightly with olive oil.

  2. Trim asparagus spears.

  3. Arrange the spears in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.

  4. Roast until tender, 10 -14 minutes.

  5. While the asparagus roasts, prepare the dressing. in a small bowl. Whisk together the lemon juice, olive oil and mustard.

  6. Add chives and season with pepper. Stir until combined.

  7. When asparagus is roasted, transfer to a plate.

  8. Drizzle about 2 Tablespoons worth of the dressing over the asparagus. Serve while warm.

  9. Remaining dressing may be used for salad greens or the next day's lunch! ENJOY!

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