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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Simple, elegant, healthy. What more could you want from a side dish? For a prettier presentation, you can trim the thorns from the asparagus with a vegetable peeler. Parve Non-gebrokts 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 |
Directions:
1. Preheat oven to 400°F.
2. Line a large jelly-roll pan with parchment paper. Set aside.
3. 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.
4. 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.
5. Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
6. Transfer to a platter and serve hot.
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