One of the best summer veggies is baby asparagus. That lovely, thin as a pencil variety, tender green and sweet. Asparagus is one of those foods I thought I hated. It turned out I just hate how my mom fixes it. She uses the canned stuff that’s slimy and thick and noxious. :shudder: That shouldn’t be considered a food. And the few times she’s had fresh asparagus she didn’t know you’re supposed to snap off the bottom woody part. But I know. And now you know (if you didn’t already), and you’re going to enjoy the end result.
Ingredients:
- fresh summer asparagus
- olive oil
- seasoning of choice (I like Emeril’s Essence)
Directions:
- Preheat the oven to 450 degrees.
- Snap each piece of asparagus to wherever it naturally breaks.
- Drizzle with olive oil.
- Toss to coat.
- Sprinkle with seasoning.
- Toss to coat.
- Roast for 5 minutes.
2 thoughts on “Quick Roasted Asparagus”
Asparagus is my favorite veggie, and this is my most scrumptcious way to serve them. I often pair them with a burger, like French fries, only healthier!
Ha, I don’t think I could ever let these take the place of fries, but they are tasty. 😀