A simple, garlicky roasted chili lime asparagus side dish.
Spring is officially here in St. Louis.
Tulips are up.
Leaves are budding on the trees.
My garden has sprouted its sorrel and chives and chamomile.
It’s a time to celebrate all things rebirth and renewal.
And all things green and fresh and vibrant.
And, all things asparagus.
Depending on where you live, asparagus peaks from early April to late June. And there are a lot of reasons to take advantage of this spring crop. It’s packed with good-for-you vitamins and minerals like A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein and fiber. Asparagus is low in calories and carbohydrates and high in fiber.
Asparagus helps beat bloat.
And it may help your hangover. Really!
This garlicky roasted, chili lime asparagus is simple and fresh. And comes together with minimal ingredients, time and energy. Chances are you can make this with the pantry staples you have on hand. Because if you have chili powder, olive oil, salt, pepper and a lime on hand – you are good to go. Chili lime asparagus is great side for taco night or served with an egg on top for an easy brunch or brunch-for-dinner meal.
On a personal note – this Thursday is the opening night of my new monthly dinner series, Of All The Places I Call Home. And there’s a fresh crop of asparagus at Eckert’s Farm that’s ready for me to prepare for my guests. Local asparagus – what a dream. I’m eager and anxious for this new series to get off the ground and running. Tickets for April 26 are sold out. But tickets for May 31 will be released very soon. To get first dibs on these, please add your name and email to this list.
Garlicky Roasted Chili Lime Asparagus
- 1 pound ounces asparagus
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 tablespoons lime juice
- zest from 1 lime
- black pepper to taste
- 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.