Start preheating your oven now for this roasted asparagus recipe. Roasting asparagus concentrates the flavor and even brings out its earthy sweetness. While the asparagus is doing its thing in the oven, you’ll be making a flaxseed walnut crumble to dress the crisp tender and bright green spears. The turmeric crumble is packed with omega-3s from the flaxseeds and walnuts. You’ll want to add this healthful topping to more than just asparagus. Use it top other roasted or raw vegetables or mix into a salad.
1 pound fresh, thick asparagus, trimmed
1 teaspoon olive oil
Freshly ground black pepper
1 cup walnuts halves
1 teaspoon coconut oil, melted
½ teaspoon ground turmeric
¼ cup flax seed meal
Sat fat 1.6g
How to Make It
Preheat oven to 400°F. Combine asparagus, oil, a pinch of salt, and several grinds of pepper on a rimmed baking sheet; toss to coat. Roast in preheated oven until tender-crisp and bright green, 10 to 12 minutes.
Toss together walnuts, coconut oil, turmeric, and a pinch of salt and pepper on a baking sheet lined with parchment paper. Toast at 400°F until fragrant, 4 to 6 minutes. Let cool, about 5 minutes.
Combine walnut mixture, flax seed meal, and a dash of salt in a food processor, and pulse until crumbs form (mixture should look like bread crumbs). Sprinkle ½ cup crumble on top of asparagus; reserve remaining crumble for another use.
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