Garlic-Chili Asparagus

More asparagus! I just couldn't help myself really. I gorge myself on asparagus this time of year, when fresh local spears abound and you should too.

Also, after last week's long, multi-tasking recipe I wanted to show the simpler side of asparagus. Asparagus needs very little to be absolutely delicious. Most of the time I just boil it for about 5 minutes in lightly salted water or roast in for 10-15 minutes in a little (vegan) butter.

Today's recipe takes the simplest roasted asparagus and infuses it with a little pizazz. The chili and garlic flavours boost the asparagus without being overly pronounced, so it works as a side next to just about any meal. But if you're planning a Mexican feast, definitely use the optional lime wedges to kick the flavour up.

Garlic-Chili Asparagus

1 tbsp Earth Balance (I use the soy-free variety) or other vegan margarine
1/2 tsp chili powder
pinch garlic powder
1 bunch asparagus, ends trimmed
a couple pinches sea salt
1 lime, cut into wedges (optional)

Preheat the oven to 450º

Put the Earth Balance in a small bowl and add the chili and garlic powders. Stir until well combined and the Earth Balance is softened. (What you just made is called a compound butter - basically butter with seasoning mixed into it, but compound butter sound so much fancier. When people ask you how you made this asparagus, make sure to say "oh, well I just made a compound butter and brushed the asparagus with it" - they will be impressed.)


Put the trimmed asparagus spears into a roasting pan and brush them with the compound butter, make sure to get all sides and the tips of the spears. Sprinkle with sea salt and put the pan in the oven.

Roast for 10-15 minutes, depending on the thickness of the spears. They're done when the shafts can be easily pierced with a fork.

Give them a squeeze of lime juice (if using) from one of the wedges and serve with the remaining wedges.

Enjoy!

Veg Jenski xo