Asparagus is in season. Yippee! And it contains a slew of skin-beautifying antioxidants, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese and selenium. It’s a great cleaning veggie and the antioxidant capacity of Asparagus is high like healthy cruciferous vegetables, such as cabbage and cauliflower, which also work amazing with this first recipe. So while chopping, chop some up and add them in too. And make sure to continue reading to second recipe.
- 1 lb. asparagus, end trimmed (I save my thick woody ends of asparagus soup)
- Juice of 2 lemons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 2 to 3 tablespoons Parmesan
- salt and pepper to taste
- chili flake (optional)
Preheat oven to 350 degrees
Wash Asparagus and trim ends (save for soup).
Marinate Asparagus in mixture of lemon juice, Parmesan, olive oil, minced garlic, salt, pepper and chili flake. You can do this overnight or for 30 minutes-the longer the better!
Lay asparagus on a tinfoil lined baking pan. Cook until slightly crispy.