INGREDIENTS
- 1 bunch of asparagus
- Almond oil
- Garlic powder
- Salt
- Pepper
DIRECTIONS
- Preheat oven to 425F.
- Break off ends of asparagus and place on separate cookie sheet than the tops of asparagus.
- Drizzle all asparagus with oil, garlic powder, salt and pepper.
- Bake for 15-20 minutes.
- Baked ends can be pureed and frozen for up to 3 months. Purees can be used to add to soups.