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Crispy Asparagus


by Lindsay Rosenblatt

This flavorful dish will work equally as well with spargel (the white German asparagus that’s in season in the spring) but will need to cook longer since those spears are thicker and woodier.

Reset/ Gluten-free/ Vegan/ Vegetarian/ Dairy-free

Elimination level: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2-4

 

Ingredients:

  • 1 bunch of asparagus
  • 1/2 cup almonds, slivered
  • 3 tablespoons capers
  • 1/2 cup fresh dill, chopped
  • 2 tablespoons garlic powder
  • 3 tablespoons extra virgin olive oil
  • Salt/pepper to taste

Instructions:

Preheat the oven to 425°. Mix the asparagus in a bowl with 1 tablespoon olive oil, garlic powder, salt and pepper. Arrange on a large parchment lined baking sheet, spaced well apart and roast for 10-12 minutes until tender. Cook longer if necessary, asparagus should be soft. Broil for the last 2 minutes for browning and crunch.

While asparagus is baking, add olive oil, capers, almonds, dill, garlic powder, salt pepper and mix well in a small pan over medium heat. Cook for about 5 minutes until capers and almonds are crispy and browned. Remove asparagus from the oven and pour the caper sauce over the asparagus. Add salt/pepper as needed.

 


Looking for more healthy recipes from Dr. Nancy? Order Craving Healthy her new cookbook! It is a collaboration between lifelong friends, chef Lindsay Rosenblatt and Dr. Nancy Rahnama, that includes over 70 new recipes, guaranteed to be delicious and healthy.

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