Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Spread
Unsweetened Shredded Coconut (25 g)
out on baking pan, smooth to single layer. Bake for 3 to 4 minutes, remove and stir/flip. Bake an additional 2 minutes or until golden brown.
Step 3
Increase oven temperature to 400 degrees F (200 degrees C).
Step 4
In a large bowl combine
Roasted Walnut Oil (11 mL)
,
Balsamic Vinegar (5 mL)
,
Whole Grain Dijon Mustard (4 g)
,
Garlic (2 cloves)
,
Fresh Ginger (2 g)
,
Lemons (to taste)
, and
Sea Salt (2 g)
.
Step 5
Add
Asparagus (1 bunch)
to bowl and toss to coat evenly.
Step 6
Line baking sheet with parchment paper and lay out asparagus, single layer, then top with
Lemon (1)
.
Step 7
Place sheets in oven and bake for 7 minutes, remove sheet from oven.
Step 8
Turn over asparagus and bake for another 12 mins.
Step 9
Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes.
Step 10
Top cooked asparagus with toasted coconut, sprinkle
Everyday Seasoning (to taste)
if desired and serve warm!
