Garlic Roasted Asparagus and Peppers

1 lb or one bunch asparagus, trimmed (snap one to find "tender point" and then cut the rest to the same length)
1 of each, red, green, yellow, orange bell pepper (or whatever you can afford), seeded and sliced lengthwise
1 Tbsp olive oil
2 cloves garlic, thinly sliced or microplaned if you have one
1/2 lemon's juice
Tony Chachere's

When asparagus in season (i.e. affordable) and you want to prove to someone (maybe yourself) that vegetables can be delicious, start with this recipe. As always, lemon, garlic and Tony Chachere's save the day.
Oven: 450F

Wash and trim asparagus. Place veggies on a foil-lined cookie sheet (no cleanup!). Drizzle with olive oil and lemon, sprinkle on garlic and shake on Tony's. Mix with your hands or tongs if you're a weirdo. Stick it in the oven and roast for 15 minutes-ish, or till you start to see black edges on the peppers. Test and asparagus-- it should be cooked but still fairly crispy. Add more Tony's if you need to and enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user STEPHISVENUS.