Low-Carb Oven-Roasted or Grilled Asparagus Recipe

Close up of plate of grilled asparagus
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  • Prep Time
    2 min
  • Cook Time
    10 min
  • Total Time
    12 min
  • Yield
    Variable

This Low-Carb Oven-Roasted or Grilled Asparagus recipe doesn't take a whole lot of preparation, so it's a quick vegetable to get on the table.

Dry heat (in the oven or on the grill) is my favorite way to cook many veggies, including asparagus. It really develops the flavor so nicely.

Ingredients

  • Asparagus
  • Olive oil (about a teaspoon for 6 spears)
  • Salt, pepper, and herbs of choice
  • A few drops of lemon juice (optional)

Preparation

Oven Instructions

  1. Heat oven to 425 degrees F.
     
  2. Prepare the asparagus, either just by snapping off the ends, or trimming the very end and peeling tough part with vegetable peeler.
     
  3. Place asparagus on a cookie sheet or baking pan.
     
  4. Drizzle the oil over the asparagus, followed by the salt, pepper, herbs of choice, and lemon. Get in there with your hands and smear it all over.
     
  5. Bake for 5 to 10 minutes, until tender.

    Grill Instructions

    1. Heat grill.
       
    2. Prepare the asparagus, either just by snapping off the ends, or trimming the very end and peeling tough part with vegetable peeler.
       
    3. Place the asparagus in an oblong dish.
       
    4. Drizzle the oil over the asparagus, followed by the salt, pepper, herbs of choice, and lemon. Get in there with your hands and smear it all over.
       
    5. Remove the spears from the dish and place diectly on the heated grill, turning only once during the cooking. It doesn't take long on a grill, so watch carefully.

    Nutritional Information: One medium asparagus spear (5-7 inches long) has .3 grams effective carbohydrate and .3 grams fiber.

    Health Benefits of Asparagus

    Asparagus is an excellent source of vitamin K, a very good source of vitamin A, folate, thiamin, and iron, and a good source of viamin C. Asparagus is a good source of many phytonutrients, including antioxidants which may help protect our cells from damage.

    It is also a source of inulin, which supports healthy bacteria in our guts. Asparagus is also said to be a natural diuretic due to a combination of minerals and an amino acid called asparagine.

    Other Asparagus Varieties

    All varieties and colors of asparagus may be used interchangeably in recipes.

    • White Asparagus: White asparagus are the same as green asparagus except they are deprived of light by mounding dirt around the emerging stalk. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
       
    • Violet or Purple Asparagus: This variety is known as VIola and they are a different hybrid from green and white asparagus. Their flavor is reminiscent of artichokes and they get their color from anthocyanins just like grapes and red cabbage. They turn green upon cooking and cook more quickly than conventional spears. They're also more expensive!

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