Asparagus is a favorite here at Field Goods. You can roast them, put them in soups, or just chop them raw for salads. Asparagus is low in saturated fat, calories, cholesterol, and sodium, and is a very good source of dietary fiber and protein. It has a high, diverse, and well-balanced vitamin and mineral content.
Wonder what it means to “snap the woody ends” of asparagus? While the tip and upper portion of asparagus are tender, the stalks become increasingly fibrous toward the bottom. Simply bend the stalk near the bottom, and then snap in two. If it is difficult to snap, move up the stalk until you find the natural break between the tender and tough portions. You can even save the woody ends for stock!
1 lb Asparagus woody ends cut off
2 tbsp Olive oil plus more for greasing the pan
1/2 tsp Garlic powder (optional)
1/4 tsp Sea salt
1/4 tsp Black pepper
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil. Arrange asparagus in a single layer on the baking sheet, all parallel. Drizzle the asparagus with olive oil. Sprinkle with sea salt, black pepper and garlic powder, if using. Use your hands to toss and turn the pieces, so that they are evenly coated in oil and seasoning. Rearrange in a single layer. Roast in the oven for 12 to 20 minutes, until crisp and tender.
Recipe and image from Wholesome Yum