Prep Time: 5 Minutes
Cook Time: 10-15 Minutes
Approx. Total/Net Carbs for Entire Dish:
20 g / 10 g
1 lb asparagus, woody ends removed
Avocado oil, to coat asparagus
Salt and pepper to taste
Tips & Substitutions
Make sure to clean your asparagus well - dirt can get caught in the heads of the asparagus and give it a gritty feel.
To remove the woody ends of the asparagus just take the end of the asparagus between your thumb and pointer finger and bend it until it breaks. It naturally breaks where the woody end meats the fresher, juicy parts of the asparagus.
Spice it up by adding spices with your oil: garlic powder, onion powder, paprika - whatever you feel like.
You don't have to get exactly 1 lb of asparagus for this recipe to work. Just get a bunch, but understand the macronutrient profile will change based on the amount of asparagus you get.
Preheat oven to 425 F.
Put asparagus on baking sheet, drizzle with oil, sprinkle on your spices, salt, and pepper, and toss to coat the asparagus. Use just enough avocado oil to coat the asparagus but don't drown your asapara-guys.
Arrange the asparagus so that they are in a single layer.
Roast until tender but crispy. This usual takes around 12-14 minutes depending on the thickness of the stalks (thin stalks can take as little as 6-8 minutes).