By Irene Hayton
Take advantage of fresh seasonal asparagus with this delicious recipe. For information on the nutritional benefits of asparagus, see the Health Tip for March 2005.
The length of baking time will vary depending on how thick the asparagus spears are; allow approximately 8 minutes total baking time for thin spears and approximately 12 minutes total for thick ones. A good rule of thumb is to bake them until they just start to turn bright green.
- 1 pound (500 g) fresh asparagus
- 2 teaspoons (10 ml) coconut oil (or butter)
- 1 clove garlic, crushed
- ½ cup (125 ml) freshly grated Parmesan cheese (see Note)
- fresh lemon juice or balsamic vinegar (optional)
Snap off the ends of the asparagus and place them on a baking sheet.
Melt the coconut oil in a small saucepan over medium-low heat; add the garlic and sauté for 1 to 2 minutes until fragrant. Drizzle the oil and garlic mixture over the asparagus and toss to coat. Arrange the spears in a single layer and bake at 400° F (200° C ) for about 5 minutes. Remove from the oven, turn asparagus over, sprinkle Parmesan cheese evenly over top and return to the oven for another 5 minutes. Test one spear to see if it’s cooked enough—bake an additional minute or 2 if needed. Do not overcook. Remove from oven and serve immediately, sprinkled with lemon juice or balsamic vinegar to taste, if desired. Makes 4 servings.
Note: Substitute freshly grated Asiago cheese for the Parmesan, if desired.
