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Seasonal Vegan Recipe: Spring Asparagus Roast

March 28, 2018

By Jeanne Tennis

Spring offers a fresh array of seasonal vegetables. It is the time of year when we lighten up our meals and quicken our cooking times. This simple yet elegant vegetable dish from Jeanne Tennis, a vegan chef and certified macrobiotic health coach,  is as delicious as it is beautiful.

Serve this as a side dish with any meal or use it to top off a pasta or grain dish.

Spring Asparagus Roast

Prep time: 20 minutes

Ingredients

• 1 bunch asparagus, washed
• 1 medium onion, chopped
• 2-3 garlic cloves, minced
• 1 teaspoon fresh turmeric root, finely grated (optional)
• 2-3 teaspoons olive oil
• Black pepper and sea salt to taste

Directions

• Preheat oven to 400 degrees.
• Wash asparagus and trim the bottom ends.
• Place in a shallow baking dish.
• Add chopped onion, minced garlic and grated turmeric root.
• Drizzle with a small amount of olive oil.
• Season with black pepper and sea salt.
• Cover dish with aluminum foil.
• Bake for 10 minutes.
• Serve hot.

Recipe courtesy of The Key to Balance.

Chef Jeanne Tennis, a vegan chef and certified macrobiotic health coach who operates The Key to Balance in Farmington, is teaching four-week cooking classes on anti-inflammatory diet at Hartford HealthCare’s Bone & Joint Institute. The next series starts May 1, with classes on consecutive Tuesdays from 10 a.m. to 1 p.m. Another series begins May 3, with classes consecutive Thursdays from 10 a.m. to 1 p.m.