Oven-Roasted Asparagus Spears

Oven-Roasted Asparagus Spears

When we go to a deli, my daughter insists on getting the aspargus spears she sees there. Roasted ground cumin seeds and garlic lend amazing flavor to this asparagus recipe that's healthy too!

Serves 3 to 4

Prep time: 5 minutes

Cook time: 10 minutes

Refrigerator life: Not recommended. (Tastes best freshly made.)

½ lb (225 g) asparagus spears 2 teaspoons minced garlic

1 tablespoon plus 2 teaspoons vegetable oil

½ teaspoon cumin seeds, roasted and ground 

¼ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons blanched and slivered almonds 

1 Preheat the oven to 400°F (200°C) (a small toaster oven is more energy and time efficient).

2 Snap or cut off the woody end (the last 1 inch/2.5 cm) of the asparagus spears and discard. Wash the spears and pat dry with a kitchen towel.

3 Put the garlic and the oil in a small bowl and microwave for 50 seconds to infuse the oil with the garlic.

4 Place the asparagus spears flat on a baking sheet. Evenly drizzle the garlic and oil mixture over the spears.

5 Evenly sprinkle on the cumin, salt, and black pepper. When the oven is heated, roast the asparagus for 10 minutes. They will be bright green and tender, but still a bit crisp. You should be able to easily cut it with a knife, and not be soggy or stringy.

6 Place the spears on a platter. Evenly sprinkle the almonds on top. Enjoy!