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Roasted Asparagus

Recipe Courtesy of Elanaspantry

So, the month o’ cupcakes is over here at Elana’s Pantry and none too soon. I’m totally ready to hit the green veggies and today I have a nice roasted asparagus recipe for you. We are growing asparagus in our garden, though it takes about 3 years for it yield anything, so we’ve got a bit of a wait on our hands for actual productivity.

In terms of the nutritional value of asparagus, I was not fully aware of its super food status until reading the wikipedia article. Here’s what wiki has to say:

Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.

Wow! That’s a lot for such a stalky green!

Roasted Asparagus

  • 1 bunch of asparagus
  • 2 tablespoons olive oil
  • ¼ – ½ teaspoon celtic sea salt

1) Trim dried parts from bottom of asparagus stalks, removing ½ an inch
2) Line asparagus spears side-by-side, in a single layer, in a 9 x 13 inch baking dish
3) Drizzle with olive oil and then sprinkle with salt
4) Give the pan a few shakes to roll the asparagus a half-turn
5) Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
6) Cool a few minutes, then serve

 
elanas-logoWellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog elanaspantry.com, where she shares simple, healthy recipes and lifestyle advice.

Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live.

Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.


 

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