Cilantro Lime Roasted Asparagus Recipe

DIRECTIONS

 

If you can find chipotle-chili powder, it adds a wonderful smoky flavor to this dish. Cooking time will vary depending upon the thickness of the asparagus. Serve with Coconut Curry Tempeh.

 

1. Preheat the oven to 375°F. 
2. Place the olive oil, lime juice and minced garlic in a 9-inch by 13-inch casserole dish and stir well. Cut off the tough bottom portion of the asparagus and put the spears in the casserole dish. Add the salt, ground pepper, chili powder and cumin and toss well.
3. Place the asparagus in the oven and bake for 10 minutes. Remove from the oven and add the bell pepper and toss gently but well. Return to the oven and bake for an additional 10 minutes. 
4. Remove from the oven. Add the 1/2 teaspoon lime zest (if using), 2 tablespoons finely chopped cilantro and tamari (if using). Toss gently again. Garnish with green onion and sesame seeds before serving.

 *To zest the lime, use a zester, microplane or the fine portion of a box grater. Be careful to zest only the outer skin of the lime as the inner, white portion is bitter. 

 

VARIATIONS: 

Variation 1: Cilantro-Lime Roasted Asparagus and Fennel Follow the basic recipe, but add ½ cup of sliced fennel.

Variation 2: Cilantro-Lime Roasted Asparagus with Jalapeño and Onions Follow the basic recipe, but add 1 teaspoon of seeded and diced jalapeño peppers and ½ cup of sliced onion. 

 Variation 3: Cilantro-Lime Roasted Brussels Sprouts Follow the basic recipe, but replace the asparagus with 1 pound of Brussels sprouts cut in half. Roast until just tender. 

 Variation 4: Cilantro-Lime Roasted Zucchini Follow the basic recipe, but replace the asparagus with 1 pound of thickly sliced zucchini. Roast until just tender. 

 Variation 5: Cilantro-Lime-Roasted Portobello Mushrooms Follow the basic recipe, but replace the asparagus with 1 pound of thickly sliced portobello mushrooms. Roast until just tender. 

 Variation 6: Cilantro-Lime-Roasted Vegetable Medley Follow the basic recipe, using a mixture of any of the above vegetables. 

This recipe was created for Atkins by chef Mark Reinfeld.