Asparagus Halloween Fingers
Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
white, rinsed and trimmed |
|
| 2 | cloves |
garlic
minced |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | each |
lemon
for squeezing |
|
| 1 | x |
thyme
optional |
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
white, rinsed and trimmed |
|
| 2 | cloves |
garlic
minced |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 0.5 | each |
lemon
for squeezing |
|
| 1 | x |
thyme
optional |
*
|
| 1 | x |
olive oil
|
*
|
Directions
Preheat oven to 400°F.
Line a roasting pan with foil and drizzle with olive oil.
Arrange asparagus in pan and drizzle liberally with olive oil.
Roll the spears back and forth until they are completely coated.
Sprinkle on minced garlic, salt, and pepper to taste.
Roast for about 9 minutes, until lightly browned and tender when pierced with a fork.
Remove from oven, squeeze fresh lemon juice over top, and garnish with thyme leaves if desired.
Serve and enjoy!
