I cherish vegetables. I could eat them throughout the day and with each supper on the off chance that I had sufficient energy to set them up. Truly, I realize that sounds like the craziest explanation ever. That is to say, who goes around pronouncing their affection for vegetables as though it's equivalent to frosted espresso, pizza, or chocolate cake?! All things considered, possibly I ought to be somewhat more explicit. I cherish simmered vegetables.
There is simply something mysterious that happens to vegetables when you pop them in the broiler and dish them. Cooking draws out the normal sweetness in veggies, removes the sharpness, and naturally makes them multiple times increasingly delectable.
Garlic and parmesan are two of my preferred fixings to add to pretty much any sort of appetizing formula, so hurling them in with my asparagus was an easy decision. Sprinkle on some salt and pepper, at that point spritz with some olive oil and you are a great idea to go.
Also try our recipe : HOMEMADE NAAN BREAD #whole30 #healthydinner #lunch #paleo #keto
- 1/2 pound fresh asparagus
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3 cloves minced garlic
- 2-3 Tablespoons parmesan cheese
- olive oil spray
Instructions :
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
- Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
- Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
- Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!
Source : bit.ly/32g9tbN
Read more our recipe : 15 MINUTE YAKISOBA #vegetarian #healthydinner #lunch #recipes #paleo
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