WARNING

You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

(616) 846-5410

Lemon Lovers Asparagus (OD)


2 bunches asparagus, trimmed
2 lemons, thinly sliced
2 tblsp. olive oil
4 tsp. chopped fresh oregano (or 2 tsp. dried)
½ tsp. salt and freshly ground pepper

Preheat oven to 450. Toss asparagus, lemon slices, oil, oregano, salt and pepper. Place on a large rimmed baking sheet. Roast, shaking the pan occasionally until the asparagus is crisp tender, 18-20 minutes.

Chile-Spiced Asparagus (OD)


1 tblsp. olive oil
2 bunches asparagus, trimmed & cut into 1" pieces
1 tblsp. water
1½ tsp. chili powder or smoked paprika
¾ tsp. garlic powder
½ tsp. salt
2 tblsp. sherry or red-wine vinegar

Heat oil in a large non-stick skillet over medium high heat.  Add asparagus and water; cook, stirring often, for 4 to 5 minutes. Add chile powder, garlic powder and salt. Cook until the asparagus is tender-crisp, about 1 more minute. Remove and add vinegar; stir to coat.

Lemon-Maple Asparagus

2 bunches asparagus, trimmed
2 tblsp. lemon olive oil
1 tblsp. maple balsamic vinegar
½ tsp. salt and freshly ground pepper

Preheat oven to 450. Toss asparagus, lemon olive oil, salt and pepper. Place on a large rimmed baking sheet. Roast, shaking the pan occasionally until the asparagus is crisp tender, 18-20 minutes. Pour maple balsamic vinegar over and serve.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.

Go to top of page