Roasted-Garlic Asparagus

garlic side roast passover asparagus healthy kosher kosher for passover sugar conscious vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Susie Fishbein

Makes 6 servings

Source

Ingredients

1/2 cup extra-virgin olive oil

8 cloves fresh garlic, minced

1 teaspoon onion powder

2 tablespoons fresh finely chopped parsley

2 pounds thin asparagus, ends trimmed

Fleur de sel or coarse sea salt

Freshly ground black pepper

Method

Preheat oven to 400°F.

Line a large jelly-roll pan with parchment paper. Set aside.

In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.

Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.

Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.

Transfer to a platter and serve hot.