Low Iodine Rosemary-Garlic Asparagus Spears
Total time25 min
Prep time10 min
Cook time15 min
5.0(11)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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