I’ve always thought of asparagus as an aristocrat among vegetables, so elegant and tall. It seemed to me that it was probably pretty hard to cook just right — not too crunchy, not too soft — so I avoided it for the longest time, only eating it in restaurants or when it was served to me. But one day I took the plunge, found a recipe that looked pretty easy, and ended up roasting and eating two bunches in two weeks!
one bunch of fresh asparagus (bright green, firm to the touch)
2 TBSP extra-virgin olive oil
1 1/2 tsp lemon juice
1. Preheat oven to 450 degrees.
2. Rinse asparagus; break off ends; remove “scales” with a potato peeler
3. Lay spears in single layer on baking dish.
4. Sprinkle with garlic salt, kosher salt, and pepper to taste.
5. Drizzle with olive oil and roll spears around to cover.
6. Bake, uncovered, for 8-10 minutes.
The health benefits of asparagus are as long as my arm and include properties for detoxifying the system, reducing the risk of heart disease and reducing pain and inflammation. It’s rich in potassium (288 mg per cup), vitamin A, and folate. But I mainly I just love the taste!