Asparagus with Roasted Garlic Olive Oil and Red Onions

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Asparagus with Roasted Garlic Olive Oil and Red Onions

Asparagus with Roasted Garlic Olive Oil and Red Onions

By Dr Mark Hyman Published: May 18, 2010

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 35 mins
  • Ready In: 50 mins

You can roast the garlic ahead of time. Just remove the roasted cloves from the skins and store in olive oil in your refrigerator for up to one week. Then you will always have roasted garlic to give great flavor to your vegetables.

Ingredients

Instructions

  1. Pre-heat oven to 325 degrees.
  2. Cut the top of the bulb of garlic and rub with small amount of olive oil. Wrap with tin foil and roast in oven for 30 minutes.
  3. Julienne the onion and sauté over medium heat with a small amount of olive oil until they start to caramelize, about 10–12 minutes.
  4. When the garlic bulb is roasted, squeeze the roasted cloves from the skin into a bowl. Mince the fresh herbs and add to the roasted garlic along with the cayenne pepper, sea salt, and remaining olive oil. Combine together with a spoon and crush the garlic into pieces.
  5. Bring a small pot of water to a boil. Cook the asparagus in the water for 3–4 minutes or until tender. Remove the asparagus and place on a platter or plate. Top with caramelized onions and then with the roasted garlic and fresh herbs.
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About Dr Mark Hyman

MARK HYMAN, MD is dedicated to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach called Functional Medicine. He is a family physician, a four-time New York Times bestselling author, and an international leader in his field. Through his private practice, education efforts, writing, research, and advocacy, he empowers others to stop managing symptoms and start treating the underlying causes of illness, thereby tackling our chronic-disease epidemic. More about Dr. Hyman or on Functional Medicine. Click here to view all Press and Media Releases
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5 Responses to Asparagus with Roasted Garlic Olive Oil and Red Onions

  1. Carol November 24, 2010 at 8:38 pm #

    I can’t copy the recipes. I look forward to getting some great vegan recipes, only to find that your site won’t let me copy them for later when I want to cook some of them I do not sell them but enjoy and share them with people that I try to get onto a good diet. Our country is very unhealthy as your is, and it is always good when I find a good recipe that others can eat and enjoy, so that they can get interested in better food that at least would be great for their tastebuds…………..Carol…………….australia

    Reply
  2. Patty Pappas April 23, 2012 at 6:17 pm #

    try this, highlight the recipe then mail it to yourself. I do that so I don’t get 5 pages.

    good luck,,,,,or take the time to write them down?

    Reply
  3. Viviane May 1, 2012 at 11:29 am #

    Why don’t you make these recipes a little more user friendly? Like put a “print recipe” function in this section. Thanks – Viviane

    Reply
    • Avatar of Dr Mark Hyman
      Dr Mark Hyman May 18, 2012 at 8:19 pm #

      Great idea Viviane- stay tuned, it is coming soon. You can always print from your browser in the meantime!

      Reply
  4. バーバリー バッグ November 2, 2012 at 10:37 am #

    This is the right blog for anyone who wants to find out about this topic.You realize so much its almost hard to argue with you (not that I actually would want…HaHa).You definitely put a new spin on a topic thats been written about for years.Great stuff, just great!

    Reply

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