Rosemary Roasted Asparagus
There isn't anything quite like the deliciously simplistic taste of fresh ingredients. This side dish often happens in my home. The herb isn't always rosemary but always tends to be something growing in our herb garden or something we picked up from the market that day.
By keeping the flavours super fresh and straightforward, you allow the authentic flavours of your food to shine through, and for me, there isn't anything quite like it.
This super essential meal consists of three ingredients and takes maybe 15 - 20 minutes from start to finish. It's is a super-easy way to add a pop of colour to your plate and increase your vegetable intake for the day.
INGREDIENTS
1 bunch of asparagus, woody ends broken off
2 sprigs of rosemary, leaves removed from stems
1 tbsp avocado oil or melted duck fat
Directions
Preheat oven to 375F.
In a small baking dish (I used an 8x8 casserole dish). Lay the asparagus flat, top with rosemary and drizzle with oil.
Using hands, mix everything, so asparagus is evenly coated with oil.
Place in preheated oven for 15 minutes. Asparagus will turn bright green and should still have a bit of a crunch to it. Serve immediately.
