Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, lightly spiced roast asparagus stems. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lightly Spiced Roast Asparagus Stems We used to only ever have steamed asparagus but it is so lovely roasted simply with a few spices like this. Cut the asparagus stems in half lengthwise. In a wok, heat the oil until very hot. This may take longer if your stems are especially thick.
Lightly Spiced Roast Asparagus Stems is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Lightly Spiced Roast Asparagus Stems is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have lightly spiced roast asparagus stems using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Lightly Spiced Roast Asparagus Stems:
- Take 1 packet asparagus
- Take 2 tsp tamari soy sauce
- Take 1 tbsp olive oil
- Take 1 tsp ground coriander
- Prepare to taste Freshly ground rock salt
It's tender and juicy, with a lightly charred flavor that makes it completely irresistible. Even if you're an asparagus skeptic, I encourage you to try this grilled asparagus recipe. Spread in a single layer on a rimmed baking sheet. Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes.
Steps to make Lightly Spiced Roast Asparagus Stems:
- Line a baking tray with foil and pre heat the oven to 200 C
- Drizzle the oil and soy over the asparagus, sprinkle with the coriander then turn over with your fingers to coat the stems.
- Bake for 15 mins turning over halfway through, then finish with a grind of salt to taste, just before serving.
Spread in a single layer on a rimmed baking sheet. Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer to the serving dish of roasted potatoes. Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem.
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