Roasted Asparagus w/ Garlic and Ghee

Roasted AsparagusWhen I was a kid, my Mum would sometimes eat canned asparagus. Gross, tasteless, mushy, watery, disgusting! I couldn’t understand how anyone could like asparagus! At some point in my adult life, I tried freshly cooked asparagus, and I’ve been hooked ever since. Now, I eagerly look out for it at farmers markets once spring arrives. It’s one of those quintessential spring vegetables!

This is a quick and easy way of cooking asparagus that we really enjoy. You could either eat the roasted asparagus as a side, or use it in salads. I personally think it goes really well with roasted sweet potatoes!

Roasted Asparagus w/ Garlic and Ghee

1 bunch asparagus, rinsed
1-2 teaspoons ghee
Sea salt and pepper (to taste)
1-2 cloves garlic, minced

1. Preheat oven to 400F.
2. Snap the ends off the asparagus (if the asparagus is fresh, the stalks will have a natural breaking point).
3. If some stalks are fatter than others, use potato peeler to peel off the tougher outer layer of the fatter stalks to make all of the stalks a more uniform size (this isn’t necessary, but I like to do it).

All ready for cooking!

4. Place asparagus in a baking dish (either lined with parchment paper or lightly oiled).
5. Dot a few pieces of ghee over the asparagus and sprinkle with salt and pepper (I keep my ghee in the fridge so it is hard – but it will melt in the oven).
6. Place asparagus in the oven for 15 minutes. After about 5 minutes I like to remove it from the oven and mix everything together to ensure that the asparagus is well coated in the (now melted) ghee.
7. After 15 minutes, remove from the oven and mix in the garlic (you could add the garlic at the start, but I find the minced garlic browns quite quickly and loses its fresh garlic taste if left in the oven too long).
8. Roast for another 5 minutes. Asparagus should be tender but not overcooked.
9. Serve with optional knob of butter.

Linking to: Fat TuesdayTraditional TuesdaysReal Food WednesdaysHealthy 2day WednesdaysWhole Food WednesdayAllergy Free WednesdaysFull Plate ThursdaysSimple Lives ThursdayFreaky FridayFriday Food FlicksFresh Bites FridayMeatless MondaysMake Your Own MondaysMonday ManiaInspire Me MondayFeed Your SoulSeasonal Recipe Roundup – Asparagus

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29 Comment

  1. Yum!!! I love roasted asparagus too.

    1. Debbie says: Reply

      Thanks Emily!

  2. Hollie says: Reply

    Looks delicious… I love fresh asparagus!

  3. Debbie, I just love Roasted Asparagus and this looks awesome! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

  4. Wendy says: Reply

    This looks delicious! I Would love to have you link up to my 2 carnivals today…. (anything food related) and (deserts only). Hope to see you around!

  5. Asparagus: a versatile stalk! Thanks for sharing, good, quick, simple. I must relate that about a year ago I bought asparagus at the supermarket. The checkout guy, about 20 years old, was a trainee. He looked up, held the bag questioningly and glanced at his trainer. “What’s this?” I was dumbfounded.

    One of the five best veggies on the planet, and he was clueless to identity? Sigh.

    1. Debbie says: Reply

      Oh no! I guess he doesn’t eat many vegetables 🙂 Actually from time to time a checkout person will still ask me what a certain vegetable is!

  6. I love asparagus – but it has to be firm. The idea of the canned asparagus you mentioned? Eugh!! This looks like a wonderful recipe though!

    1. Debbie says: Reply

      I agree with you about firm asparagus – anything else is just no good!

  7. Thanks so much for linking up. Hope to see you next week.

  8. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

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