Low-Carb Roast with Asparagus and a Twist of Tea

Low-Carb Roast with Asparagus and a Twist of Tea
Chef Brainy
What Started it all:
Roast, Asparagus, tea, microwave

A Delightful and Healthy Meal for 4


  • 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


  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix together the cooled tea, olive oil, thyme, and garlic powder.
  3. Rub the tea mixture all over the beef roast, making sure to coat it evenly.
  4. Season the roast with salt and pepper to taste.
  5. Place the asparagus on a microwave-safe plate and cook for 30-45 seconds, or until tender but still crisp. Drain and set aside.
  6. 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.
  7. Remove the roast from the oven and let it rest for 10-15 minutes before slicing it thinly against the grain.
  8. Serve the sliced roast with the microwaved asparagus and a sprinkle of freshly ground black pepper, if desired.

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