Grow. Eat. Live.

Grow.  Eat.  Live.
Grow. Eat. Live.


Wednesday, November 20, 2013


Roasted Asparagus

Asparagus with fresh garlic and extra virgin olive oil

Asparagus is a perfect vegetable alternative to string beans.  String beans are the usual go to side dish on just about every one's dinner table especially during the holidays.  Why not change it up to make something different and least expected at the dinner table.  I made this on Sunday and it came out great. The combination of the extra virgin olive oil, the fresh garlic, sea salt, and freshly ground black pepper took my taste buds to cuisine heaven (if there is such a thing).  The recipe is simple and cooking time is quick!  I've used one bunch of asparagus (a pound) to make it but you can use more.  I had only purchased one bunch due to hubby is not fond of asparagus but I am.  Plus, the vegetable was on sale at the supermarket and I wanted to try something different.

  • 1 bunch or more fresh asparagus, trim rough ends, cut into 1 inch pieces or halves
  • 1 head of fresh garlic ( 2 tablespoons smashed/minced)
  • 2 tablespoons of extra virgin olive oil (eye ball it - use judgement)
  • dash of sea salt 
  • dash of ground black pepper

Ready to be place in oven

  1. Preheat oven 350 F.
  2. Thoroughly wash, trim, and cut asparagus.
  3. In a baking pan add the asparagus and toss in the garlic.
  4. Drizzle the extra virgin olive oil over the asparagus. (Use your hands and coat the asparagus)
  5. Dash a bit of sea salt and fresh ground black pepper.
  6. Put in oven and bake until 15 minutes - tender and crisp.
Once done you can squeeze some fresh lemon juice on top.

Tip:  Make sure you remove the rough ends of asparagus.  The ends are woody and not pleasant to eat.  As you can see I did not and learned the hard way.

Here is a quick tip on "How to Trim Asparagus"

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