Friday Feast: Roasted Asparagus
So, it’s been awhile since I’ve cooked… JD and I have been blessed with very kind family and friends who have fed us for the past 7 weeks since Maggie was born. But, this week was the first time I actually had to put something together myself, because I also felt healed enough from the c-section to do so. And what did I do? Heat up a casserole. (ha!) I also made some asparagus, which is sort of an adventure for me.
While in Whole Foods with Maggie in tow, I rushed around gathering what I needed, just hoping she wouldn’t get fussy. (She didn’t, but I was certain she would!) I sped through produce and noticed that asparagus was on sale and displayed beautifully (darn you, Whole Foods and your pretty displays!), so I picked up a bunch and proceeded to finish my shopping, completely unsure of how I’d prepare them later that night.
Once home, I consulted three recipes and decided to go with a combination of all three (Ina, Alton, and Pioneer Woman). The veggie turned out wonderfully, and JD and I devoured all of them. Here’s the abbreviated version of how I decided to approach the asparagus:
- Preheat the oven to 425 degrees.
- Cut off the hard parts of the asparagus ends, and don’t bother peeling. (Fatter asparagus works best for this recipe.)
- Lay out the asparagus on a nonstick pan.
- Liberally apply EVOO, kosher salt and fresh-cracked pepper to the pan full of veggies.
- Cook in oven for 10 minutes.
Yeah, yeah… not novel, but a very easy way to incorporate more greens into your meals. PS: The next day, they are a great snack cold.