Roasted Asparagus Recipe

Asparagus!

Where has it been all my life??

We discovered asparagus two or three years ago when Kaitlyn was a vegetarian and we had to fill her meals with hardy vegetables. We haven’t turned back since.

I love asparagus so much we planted it, and it takes a good longtime-two to four years-to get a harvest. HOWEVER, once it starts growing, it doesn’t stop. And it’s a perennial, so it comes up every year. It’s well worth the patience needed to grow it. Have you priced it in the store?

Asparagus is awesome.

Simply drizzle the asparagus with olive oil (and by drizzle I mean hardly any at all). Sprinkle some salt over it. EITHER roast it in the over until it’s tender when you stick a fork in it, or place it on the grill for about 10 minutes. Using the grill gives it a good campfire sort of taste.

Ingredients:

Asparagus                                                                                                                                          Olive Oil                                                                                                                                              Salt

You should know:

1. You can cut off the bottoms of the asparagus if you want, but it is not necessary. If you don’t, just don’t eat it.  2. Proper Etiquette for eating asparagus is with your fingers, unless it has a sauce on it. 3. If the asparagus has a sauce on it, please for the love of manners use a fork and knife.

To Do:

Drizzle, salt, roast at 350 until tender OR grill for ten minutes.

-cs

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