Asparagus is coming into season. It's local, and therefore cheaper and tastier than imports. I pretty much only serve asparagus one way in my house--friends affectionately call it "burned vegetables", but you can call it...
Roasted Asparagus
Preheat oven to 350 **
Take one bunch of asparagus, wash and trim the ends. Toss lighty with olive oil and sprinkle with a little salt. Place in roasting pan.
Roast for at least 20 minutes, or until the asparagus begins to look toasty and smell roasty.
Serve as is, or if you're feeling fancy grind some black pepper and grate some hard cheese (such as parmesean, manchego, swiss, what have you) over the top and heat for 5 min more.
** If you're using the oven for something else, you can put the 'gus in at whatever temperature you're using already, just be sure to check on it from time to time.
You can visit the Michigan Asparagus Advisory Board for more info on how to prepare, store, and eat this springtime delight.
What's in it for you?
Asparagus is a good source of fiber, vitamin B6, and folic acid.
It's also wicked yummy.
R1xH0B
-- Posted by: Hgfbrqqq at July 16, 2009 12:20 AM