Sick of having your asparagus steamed and sauteed? Look no further than to roasting, which makes the outside crisp and the inside just a bit chewy. Tastes great with Orange Pistachio Scallops!
Yield 3-4 servings
1 bunch of asparagus
1 tablespoon of fat of choice
1/2 teaspoon of cumin
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
A good pinch of salt
Lemon juice, to taste
Preheat the oven to 400 degrees and lightly grease a small baking sheet.
Gently bend each stalk of asapargus so the woody, chewy end naturally snaps off.
Toss the remaining stalks with the fat, cumin, paprika, garlic powder, and salt. Roast until golden brown, about 30 minutes.
Drizzle on some lemon juice to taste and serve with Orange Pistachio Scallops.