I never ate white asparagus before trying out this new recipe. I was always intrigued about the taste of this vegetable always placed next to the usual green asparagus. My hand always reached out for the green ones made different ways and always loving it. But this time I was excited to try something new. I quickly looked up how to wash and trim them and was asking myself if it was better to roast them or boil them. I decided to roast them in the oven because I wanted them to be crunchy and enhance their flavors. The results were amazing and they can be eating hot or cold. I served them as a side dish.
1 lb of asparagus
1 garlic clove minced very thin
1/4 cup of olive oil
Juice and zest from one lemon
Cilantro for garnish
Wash and try the bottom of the asparagus. Arrange them flat on a baking sheet and preheat the oven to 425. In a small bowl, mix the olive oil, salt, pepper, lemon juice, zest and garlic. Coat the asparagus evenly with the olive oil mix and roast them in the oven for 8 to 10minites.
Garnish with fresh chopped cilantro.