Spring means asparagus and this is my favorite asparagus recipe. I didn’t think I liked asparagus until I had prepared in the recipe below. My image was of boiled asparagus that was limp and turned olive green. This cooking method preserves all the vitamins and all the flavor.
(Fresh asparagus from Rocky Horse Ranch at the Webb City Farmers Market)
And once I became an asparagus fan, I have also found that raw asparagus is delicious as well – if it is fresh from the market and tender it is a great finger food or it is terrific just to break into small pieces into a salad.
My most recent favorite asparagus method is steamed – an easy meal is to place a piece of fish or chicken on a 6-8″ square of parchment paper, season with salt, pepper. Then add 2″ pieces of asparagus, sliced mushroom, zucchini, cherry tomato on the meat, drizzle 1 tablespoon of olive oil, 1/4 cup of chicken broth or wine. Fold the parchment paper over the meat and vegetables into a package, place on a sheet pan into 400 degree oven for 15 minutes or until parchment paper is browned on edges. The steam cooks the meat and vegetables and is delicious.
All of these cooking methods preserve the flavor and vitamins in asparagus. Asparagus is a low calorie vegetable that is an excellent source of folate, Vitamin C and potassium. It is also rich in antioxidants. Spring is here – enjoy some asparagus!
<strong>Roasted Asparagus</strong>
Ingredients
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt ( or 1/4 teaspoon regular table salt)
Preheat oven to 425°F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
Market Lady Susan Pittman
