Have you noticed? Are you starting to see spring vegetables in the produce department of your fav grocery store? I KNOW…very exciting! Yes, even here in the frozen tundra of the NorthEast! Hip-hip-hooray! Now, if you have followed our ‘healthy but oh-so-yummy’ portion of the At Home w/ GCH foodblog, you know I am a huge fan of winter veggies…especially the squashes. But spring and summer veggies…such abundance and variety! Yes! Here they come!
A favorite of ours is asparagus. There are so many dishes in which asparagus can either be the main attraction…or easily fit into a supporting role. (Sorry…my newsfeed, yours too i would imagine, is just inundated with comments and pics from the Oscars last evening!) Ok…back to asparagus! Here are some nutrition facts to check out.
Today’s recipe is a super easy way to prepare a bunch (or two!) of asparagus. Prep time…maybe five minutes. I usually put as many stalks as will fit on the baking sheet; they can be slightly crowded as they will shrink up just a bit as they roast.
Leftovers will keep well in a covered container in the refrigerator and can be incorporated into breakfast, lunch, or supper! They are delish for a quick breakfast tossed in with some scrambled eggs or underneath a couple of sunnyside-up eggs; yum! Or mix up a melange of other leftovers along with the roasted asparagus (chicken, veggies, quinoa or rice) and you have a simple hot lunch.
I’d love to hear how you use this yummy recipe to feed your loved ones! Enjoy!
Roasted Asparagus
ingredients:
1 or 2 bunches (usually about one pound each) of fresh asparagus
olive or coconut oil
sea salt, freshly ground pepper (I use lemon-pepper blend)
directions:
- preheat oven to 400
- line a large baking sheet pan with parchment paper (or foil)
- break or cut off the woody, dry end of the stalks
- place asparagus on the lined baking pan, and season VERY well
- drizzle 1-1+1/2 teaspoon(s) oil evenly over the asparagus and then roll back and forth on the baking sheet to distribute
- bake for 10-20 minutes (depending on the thickness of the asparagus) JUST ’til a sharp knife easily pokes through the thickest of the stalks; remove from oven (try not to overcook)
here are two recipes of ours that you could use the roasted asparagus in…and of course, you simply could sit down and eat a handful, too!
Dana’s Roasted Red Pepper Aioli
Shrimp and Asparagus over Red Quinoa
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
