Roasted Asparagus & Creamy Cilantro-Lime Sauce

Preheat oven to 425ºF (218°C). Line a baking sheet with parchment paper or a silicone mat.

Wash the asparagus and snap or chop off the bottoms of the stalks. Toss in a large bow along with olive oil and mix well.

Spread the asparagus on the baking sheet in a single layer and sprinkle garlic powder, oregano, and a tiny bit of salt on the asparagus. Bake for about 8-10 minutes.

While the asparagus spears are cooking, prepare the creamy cilantro-lime sauce. Rinse the cilantro and chop off the bottoms. It is fine to leave some of the stem intact. Add all ingredients into a food processor or blender and mix until well incorporated.

Remove the asparagus from the oven once they look tender. When they are slightly cool, drizzle on the creamy cilantro-lime sauce.