That was the case recently. Although asparagus season is just around the corner – hopefully even here, where we are currently preparing for yet another round of snow! – I had a hard time finding any asparagus. I was finally able to track some down at one of the many grocery stores I checked. If you run into the same dilemma, keep trying other stores! Hopefully you’ll have the same luck as I eventually did.
As with most roasted vegetables, the method is pretty simple. Just toss the veggies with some oil, salt, and anything else you’re in the mood for, and then bake them in a hot oven until they become lightly browned. The asparagus should be tender, but not flimsy. If you’re unsure whether it’s time to eat, just cut into a spear with a fork to test it, and continue baking until your preferred texture is reached.
I don’t know about you, but my body especially appreciated these roasted vegetables after all the cupcakes I’ve been cranking out lately. :) My sweet tooth is all for all those buttercream-piled delicacies, but it welcomes a few good vegetables once in awhile, too – especially when they taste like these do!
If you haven’t jumped on the roasted vegetable bandwagon yet, hop on board!
- 1 bunch asparagus (about 30 thick spears or 50 thinner ones)
- 2 tsp. extra virgin olive oil
- 1 clove garlic, minced
- ¼ tsp. sea salt
- Preheat oven to 425 degrees. Snap ends off asparagus—the rough ends should naturally break off so you don’t have to chop them with a knife.
- In a large bowl, toss asparagus with oil and garlic. Spread across a baking sheet in a single layer and sprinkle with sea salt to taste.
- Place asparagus in the oven for 10-15 minutes until lightly browned and tender.
A sprinkle of freshly grated Parmesan cheese is a perfect finishing touch to this dish!
Total Fat: 1.8 g
Cholesterol: 0 mg
Sodium: 99 mg
Potassium: 275 mg
Total Carbs: 4.7 g
Dietary Fiber: 2.1 g
Sugars: 0 g
Protein: 2.3 g