Low-Carb Roast with Asparagus and a Twist of Tea
What Started it all:
Roast, Asparagus, tea, microwave
A Delightful and Healthy Meal for 4
Ingredients
- 1 (1.5-2 pound) beef roast (such as prime rib or rump roast)
- 1 pound fresh asparagus, trimmed
- 1 cup strong brewed tea (cooled)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together the cooled tea, olive oil, thyme, and garlic powder.
- Rub the tea mixture all over the beef roast, making sure to coat it evenly.
- Season the roast with salt and pepper to taste.
- Place the asparagus on a microwave-safe plate and cook for 30-45 seconds, or until tender but still crisp. Drain and set aside.
- Place the beef roast in a roasting pan and put it in the oven. Roast for 20-25 minutes per pound, or until it reaches your desired level of doneness.
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing it thinly against the grain.
- Serve the sliced roast with the microwaved asparagus and a sprinkle of freshly ground black pepper, if desired.
This recipe combines the rich flavors of a slow-cooked roast with the tender crunch of asparagus and a hint of tea. The tea adds a unique and intriguing twist to the dish, making it perfect for a special occasion or a cozy night in with friends and family. Enjoy!