Roasted Asparagus

 
 

 We are in the midst of asparagus season, when we can take advantage of sales and enjoy a springtime treat that just happens to be good for us.

 

I wasn't a picky eater as a child.  My mom was a great cook and I was willing to try most things.  I ate a bit of turnip at Thanksgiving and Christmas, I ate fish even if I had to pick out the bones, and I ate my fried liver...with Lots of ketchup.  Where I drew the line, however, was with asparagus!  I couldn't understand how the rest of the family liked it.  I thought it smelled odd.     As a wife and mother I have set a good example for my family and cooked a wide variety of foods, including lots of vegetables and I was always relieved that none of my children were picky eaters either.  But I never made asparagus.  Unfortunately, it turns our my husband loves it.  He would enjoy it at my parent's house and lately as we have been traveling more he would order it in restaurants whenever he got the chance.   Well after almost 25 years of marriage, I finally broke down and bought some.  The first few times I steamed it, just like my Mom used to and I would maybe eat one.  Then a friend told me that she does asparagus in the oven so I thought I would try it,  couldn't make it worse.  
 

Well, I can hardly believe it is the same vegetable!  I mixed it with a little olive oil, salt paper and garlic powder and roasted it just until it was tender-crisp.  I have to admit I can now eat quite a bit.  I now look forward to it!

 

So what I am sharing today is less of a recipe and more of a cooking method but I highly recommend you give it a try!

Roasted Asparagus 

  • 1 or 2 bunches of asparagus 
  • Olive oil or melted coconut oil
  • Sea salt
  • Pepper
  • Garlic powder
Wash asparagus and trim off ends if they are too hard.  Lay asparagus on baking sheet (I use a stoneware sheet).  Drizzle with oil, sprinkle with salt, pepper and garlic powder.  Mix all around with your hands until asparagus is coated with oil.  Distribute asparagus evenly over pan in a single layer.  Bake at 375 degrees for 15 minutes until tender-crisp and bright green.
 
 

No comments