You kind of have to ease into being a vegetable eater. Start out with corn on the cob, the zinfandel of vegetables if you will.
Once you’ve acquired the taste, you move on to green beans. Of course, they must be cooked with the two most necessary ingredients in any dish: bacon and buttah.
Now that we have developed a more sophisticated pallet, we’re ready for some fancy vegetables, like asparagus. There about as many ways to cook asparagus as there are Bubba Gump’s shrimp. Today we’re going to focus on roasted asparagus.
Be sure to rinse the asparagus and pat dry. Next, gather a few stalks at a time, holding at each end and bend. The asparagus will snap. Discard the ends, also known as the “woody” part of the stalk. Now we’re ready to cook.
~Preheat oven to 400 degrees
~Spread stalks out evenly (single layer ) in a shallow baking dish.
~Drizzle with olive oil, use about 2 Tbsp per bundle of asparagus
~Sprinkle with sea salt
~Toss asparagus to completely cover with oil and salt
~Place in oven and bake for about 15 minutes or until tips are slightly brown
optional: garnish with a few pats of butter
Asparagus is the perfect side dish for beef, chicken or fish. Compliment the meal with herb roasted or garlic mashed potatoes.
Until next time,