It wasn't until a few years ago that I fell in love with asparagus. Those spears look intimidating! They'd be at the grocery store, sticking straight up and alert in the middle of all of the other, less perky, vegetables. Nope. I'll stick to broccoli, thank-you-very-much. Then one day I was at a nice restaurant and figured if I was going to try them it would be at a place that knew what it was doing. One bite is all it took. I was hooked!
I purchase asparagus a couple of times a month, and even my kids eat it (whoa). I'm happy that they aren't making my mistake by avoiding asparagus for most of their lives. For those of you who are iffy about asparagus, just jump right in. It's so good! Gravy, butter, olive oil or salt and pepper - it's good anyway you like it! I even have asparagus in sushi. I'll actually specifically pick sushi if it has asparagus in it! Ok, I let my love of asparagus derail me, but you get what I'm saying.
For now, let's start with the basics.
Oven Roasted Asparagus
1 bunch of asparagus Olive oil Sea salt Pepper 1. Preheat oven to 425°. 2. Rinse asparagus and cut off white ends of each spear. 3. Place in a single layer on a baking sheet and drizzle with olive oil. 4. Sprinkle with sea salt and pepper. 5. Bake for 20 minutes, or until aparagus bows when lifted from center of the spear. You're looking for flexibility to show that it's cooked through.
Once you get this quick side figured out, you can get fancy by adding chopped garlic or Parmesan. I like adding some spice by sprinkling on some red pepper flakes!