Why shave your asparagus before roasting it? Here’s why:
› It looks fancy.
› It’s easier to chew.
› It’s fun.
› It cooks more quickly.
› It’s served like this in swanky steakhouses, so it must be cool.
Note: Be careful of your fingertips while shaving the asparagus. I’ve found that placing the stalks flat against a cutting board and using a veggie peeler to swipe away from your body is the best method.
2 bunches Asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
pinch of black pepper
1 tablespoon lemon juice
Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet with olive oil.
Lay each asparagus spear at on a cutting board and use a vegetable peeler to shave off the skin 2 inches from the tip all the way to the ends.
Toss the shaved asparagus stalks in a large bowl with the remaining ingredients until fully coated. Spread them on the prepared pan and bake until just tender, 12–15 minutes.
Calories: 33
Fat: 2g
Carbohydrates: 2g
Sodium: 127mg
Fiber: 3g
Protein: 2g
Sugar: 1g