Roasted Asparagus

Serves #
Serving size 8-10 spears; net carbohydrates: 6 grams per serving.

Notes from the Chef

(If you HATE asparagus, this also works with broccoli)

As with most vegetables, high temperature “roasting” intensifies the flavor. I roast a lot of veggies, but asparagus is my personal “star”
I like mid-sized asparagus. The pencil thin ones just go limp, and the fat ones seem to taste “old” to me, even after peeling them. ONLY when it fresh in my garden, I use a little lemon thyme in this recipe.

Ingredients

  • 8-10 – asparagus spears
  • 1 – Tbsp. minced shallot
  • 1 – clove of grated garlic
  • 1 Tbsp. olive oil or 1 Tbsp. butter
  • salt and pepper to taste
  • 2 – Tbsp. fresh lemon juice or balsamic vinegar (optional)

Preparation

  1. Pre heat oven to 400-425° F.
  2. Rinse the asparagus under running water. On a sheet pan lined with aluminum foil, toss the shallots, garlic, butter, olive oil, salt, and pepper with the asparagus and spread to one layer.
  3. Cook at for 6- 10 minutes depending on how crunchy you like your vegetables. Sprinkle with lemon juice or balsamic vinegar just before serving.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Asparagus

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