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This is the time of year for asparagus. The first hearty spears are just poking their heads up through the soil in my dad’s garden.
I planted half of those asparagus crowns before I left home. My dad planted the rest a year or two later, and he’s been tending them ever since. I try to get over to help him weed and prepare them for harvest each year. I haven’t made it yet this spring, but I will this week.
I love asparagus, and I would happily eat it every day of the week. Cream of asparagus soup, steamed asparagus, asparagus omelets. I’ve never met an asparagus dish that I didn’t like, but my most favorite way to prepare it is simply roasting it.
| Roasted Asparagus |
Ingredients
- 1 pound of asparagus spears, trimmed and cut into 2-3 inch segments
- 1 tablespoon olive oil
- Garlic salt, sea salt, and/or black pepper, to taste
Instructions
- This is fairly self explanatory. Toss the asparagus with olive oil so that the pieces are all coated. Spread them out on a baking sheet in a single layer, and sprinkle with your desired seasonings. I don’t season mine at all.
- Cook in a preheated oven at 400 degrees for 20 to 25 minutes, or until they reach your desired softness. (Some people like them still crunchy; I prefer them mostly soft but not mushy. To each his own, right?)
- Serve hot or cold.
Don’t forget to stop back on Thursday for Grace’s Kitchen!
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