A quick, easy side dish. Naturally gluten-free, paleo, vegan and low-carb.
Preheat the oven to 450 degrees.
Rinse the asparagus, pat dry and trim the ends. In a small bowl whisk together the olive oil, chili powder, garlic powder, salt and lime juice.
Spread the asparagus on a baking sheet and drizzle on chili sauce. Toss the asparagus lightly and organize the spears to lay them flat.
Roast for 10 minutes and serve them hot.