Oral Allergy Syndrome Friendly Rosemary-Garlic Asparagus Spears

Total time25 min

Prep time10 min

Cook time15 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Asparagus Spears

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Ingredients

4 servings

1 ½ lb asparagus, woody ends snapped off
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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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