This household has really become addicted to oven-roasting asparagus. It is so delicious! When preparing the asparagus, you are supposed to bend them towards the bottom and break the ends off. You are supposed to trust the asparagus that it knows where to break itself off. After I have broken all the ends off, I sometimes wonder if I am missing out on a part of something so delicious that I want more of….it feels like a waste. Although, I believe I missed one last night, and I got it on my plate. It was quite hard and woody on the end that I didn’t snap off……not appetizing in the least little bit. Therefore, I will continue to snap my asparagus, but always long for the what-if’s……
Directions for Oven-Roasted Asparagus
Take each spear of asparagus and hold it towards the non-flowery end, and bend it until it snaps on it’s own. Then place in a pan with sides. Drizzle with a little EVOO and Sea Salt. Then toss them around to coat them all evenly. Place in the oven at 425 degrees for about 20 minutes or until they start to turn brown on the tips. Once they start, they will turn very quick, so watch them. Take out and serve! So delicious!
This asparagus was paired with Cajun Turkey Breast, and Quinoa that I cooked in chicken broth. We’re not quite sure about the Quinoa, yet. It was a lot like our good Southern grits in texture. Yet, resembled insect larvae in site….too much description? Maybe. The truth can sometimes be unappetizing though. I will say this…I am sure with the correct seasonings in the liquid you cook it in, it could be more appetizing. If you find a better way to prepare it, let me know…please.