AIP Friendly Rosemary-Garlic Asparagus Spears
Roasted asparagus is one of those side dishes that looks impressive but comes together with almost no effort, and this version is genuinely hard to stop eating. A hot 425°F oven does the heavy lifting, turning the spears tender in the middle while crisping up the tips to something almost addictive. Thinly sliced garlic, fresh rosemary, and a whisper of ground ginger coat every spear before roasting, building layers of savory, herby flavor that feel anything but plain. A finishing hit of fresh lemon juice — and optional zest — brightens the whole pan right before it hits the table. Following the autoimmune protocol means navigating a lot of ingredient lists and avoiding nightshades, grains, and other common triggers, but every single ingredient here clears those hurdles cleanly. Olive oil, fresh herbs, and whole vegetables are exactly the kind of uncomplicated, nourishing building blocks this way of eating is built around. Serves four, and honestly, you may want to double it.
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, woody ends snapped off
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 tsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or leave it bare.
- 2
Spread the asparagus in a single layer on the baking sheet. Drizzle with the olive oil, then scatter the sliced garlic, chopped rosemary, salt, and ground ginger over the top. Toss to coat evenly, then re-spread in a single layer.
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