Sharing Food and Memories with Friends and Family

March 24, 2010
Irene Saiger


Roasted Asparagus

Each year we get so caught up in the newest Passover products on the market that it is easy to forget that we can enjoy the holiday without sacrificing our health.  We are just a few days into Spring and here in Los Angeles the farmers’ markets are filled with all of the wonderful produce that the season has to offer;  California artichokes, rainbow chard, French radishes, fresh rhubarb, and of course, the ultimate Spring vegetable, asparagus.  This recipe is not new or innovative, it is a reminder that we can all have a healthy and delicious Passover, filled with fresh fruits and vegetables.

Roasted Asparagus

2 bunches asparagus

3 Tbs olive oil

1 Tsp salt

2 cloves garlic, minced

On a flat baking sheet, mix oil with salt, pepper and garlic. Roll asparagus in mixture and spread in a single layer. Preheat oven to 375 degrees and roast asparagus for about 15 minutes.



2 thoughts on “Roasted Asparagus

  1. This is one of my favorite ways to make asparagus. Especially when the tips get a little charred!

    • I agree and almost every other vegetable as well. This past weekend I steamed whole artichokes, sliced them in half, removed the chokes and placed them cut side down on a cookie sheet that had some olive oil, a drop of honey and some balsamic vinegar on it. I roasted them at 450 for about 20 minutes, till slightly charred and they were great.

      Thanks for writing!

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