It’s almost Spring, and one of my favorite vegetables is making an appearance in the supermarket at a price I can afford to pay. Asparagus!
What a versatile, colorful, and tasty veggie. It doesn’t take long for asparagus to be the first to disappear from a vegetable platter filled with carrots, celery, tomatoes.
Asparagus is best when it’s simply steamed, and served lightly dusted with a little kosher salt and some cracked black pepper.
Roasting is another terrific way to prepare fresh asparagus. Tossed with a little olive oil and roasted in a hot oven for a few minutes, the asparagus comes out crisp-tender, with a kind of nutty flavor.
Stir-frys, casseroles, and salads all benefit from this wonderful vegetable. It’s in season and so affordable, you won’t want to miss trying a few of my families favorite recipes.
Balsamic Roasted Asparagus
1 pound medium stalk asparagus, trimmed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic, finely minced
Salt and pepper
1. Preheat oven to 400.
2. Toss asparagus with olive oil, vinegar, garlic and salt and pepper to your taste.
3. Spread out on a cookie sheet and roast for approximately 10 minutes until crisp-tender. Do not overcook, or your asparagus will be limp.
Looking for a few more terrific recipes? Here are some of our family favorites . . .
More from food