Ingredients:
1 bunch of Asparagus
1 clove minced garlic
1/2 tsp chopped fresh or dried parsley
1/4 tsp oregano
Black pepper to taste
Directions:
Preheat oven to 400 F. Group the asparagus together and cut off the tough end. This is called trimming. Spread the spears on a sheet of non-stick aluminum foil or parchment paper. sprinkle the garlic, parsley, oregano, and pepper on top.
Wrap all ends of the foil/parchment up tightly to make a sealed “pocket." Roast for 15-20 minutes. Makes 1 vegetable serving. Enjoy!