For some reason, we never ate asparagus when I was growing up, but when I was in college my dad served it for the first time, and I could not believe how much I liked it. Of course, his version usually included a few tablespoons of butter per serving, so it wasn’t exactly healthy. I forgot about it for the first few years that my husband and I were married, but once we started eating healthier I was looking for more vegetables to incorporate into our diets and remembered asparagus.
I asked my husband if he liked asparagus, and he adamantly told me that he hated it. I tried to ask how the asparagus he had eaten was prepared, but he just kept telling me that he hated it, no matter how it was cooked he would hate it, and he was not going to try it. After pointing out how ridiculously stubborn he was being, I told him that I was going to roast asparagus and he would like it.
So I bought a bunch of fresh asparagus, lightly seasoned and roasted it, and confirmed that it tasted good before asking him to try it. He begrudgingly tried it, and said that it wasn’t as bad as he expected… and then continued to scarf it down. Now this is a favorite vegetable for both of us. It turned out that the only asparagus he had eaten before was canned, which has a completely different flavor and texture. Prepared this way, it is simple, flavorful, and you can control the doneness based on your preference. Not to mention, this recipe is really quick and easy.
1 lb Fresh Asparagus
1 Tbsp Olive Oil
Salt and Pepper to taste
- Wash and dry the asparagus, and cut or break off the tough ends.
- Place the asparagus on a metal baking sheet and drizzle with the oil. Toss it in the oil to make sure that it is evenly coated.
- Spread the asparagus into a single layer on the pan and season with salt and pepper to taste.
- Roast in a 375º over for about 15 minutes, turning once, until stalks are tender.
Variation: In addition to salt and pepper, fresh lemon zest adds great flavor.