Asparagus with Roaster Garlic and Olive Oil
(from LRT’s recipe box)
Source: Wheat Belly by Dr. William Davis
Serves 2 peopleCategories: Vegetables
Ingredients
- 1 head garlic
- Extra-virgin olive oil
- 1/2 lb. asparagus, trimmed and cut into 2-inch pieces
- 1 T. ground pecans or almonds
- 1/2 t. onion powder
Directions
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Preheat the oven to 400 degrees.
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Peel off the papery layers from the garlic head, then slice off the top 1/4 inch to expose the garlic cloves.
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Place in the center of a square of foil and drizzle with olive oil.
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Seal the garlic in the foil and place in a shallow pan.
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Bake for 30 minutes.
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Remove from the foil and let cool.
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Heat 1 tablespoon of oil in a large skillet over medium heat. Add the asparagus and cook, stirring, until bright green, 3 to 4 minutes.
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Sprinkle with the ground pecans or almonds and then the onion powder.
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Squeeze the roasted garlic out of the skins into the pan.
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Continue to cook the asparagus, stirring, until the asparagus is crisp-tender, 1 to 2 minutes.