It’s asparagus season and I couldn’t be happier! I developed a new recipe for my asparagus this year. I will have to try this on the grill as it warms up more. Cut the red onions thinner if your asparagus is thin. The thickness of the asparagnus will determine how long this cooks. Thinning the red onion will make that cook faster as well.
INGREDIENTS:
1 Bunch Asparagus, ends broken off
1 Small Red Onion, quarter and sliced
2 Cloves of Garlic, minced
1 T Fresh Rosemary, chopped
2 T Avocado Oil or Oil of Choice
1/4 tsp Salt
METHOD:
Toss all the ingredients in large bowl and let it stand 5 minutes or more.
Preheat oven to 400.
Spread everything on a baking sheet.
Roast 15- 20 minutes depending on thickness of the asparagus.
autoimmuneodyssey 