Roasted Asparagus and Garlic Salad
This prebiotic-rich salad makes it the perfect gut-friendly meal. It is great for a delightful and nutritious side dish that pairs well with a variety of main courses.
Serves: 4
Ingredients:
1 bunch asparagus, tough ends trimmed
4 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Optional toppings: toasted sesame seeds, grated Parmesan cheese
Directions:
Preheat your oven to 400°F (200°C).
Wash the asparagus thoroughly and pat dry with paper towels. Trim off the tough ends of the asparagus spears. You can do this by holding each end and bending the spear until it naturally snaps. Discard the tough ends.
In a large bowl, combine the trimmed asparagus spears with the minced garlic. Drizzle 2 tablespoons of olive oil over the asparagus and toss. Season with salt and pepper to taste.
Spread the seasoned asparagus and garlic in a single layer on a baking sheet lined with parchment paper or aluminum foil.
Roast in the preheated oven for about 10-15 minutes or until the asparagus becomes tender and slightly crispy around the edges.
Once the asparagus is done roasting, transfer it back to the large bowl.
Squeeze the juice of 1 lemon over the roasted asparagus. Sprinkle 2 tablespoons of chopped fresh parsley on top.
Gently toss the roasted asparagus with the lemon juice and parsley to ensure even coating. Taste and adjust the seasoning with more salt and pepper if needed.
The Roasted Asparagus and Garlic Salad is now ready to be served and enjoyed!