Roasted Veg Head: Asparagus

It’s recommended by nutritionists and doctors alike that Americans should consume more vegetables – at least five servings a day! I admit that vegetables are not my favorite produce item. Years of seeing iceberg lettuce go brown or tomatoes turn blue in my mother’s fridge created a rift between myself and that healthy section of the grocery store. I still gag at the thought of something composting in the vegetable bin.

It wasn’t until I started dating my fiancée that I discovered the other great and simple ways to prepare vegetables. Put aside steaming and poaching and gnawing like a rabbit – I have a series of roasted vegetable ideas that will fill your tummy and make you think differently about vegetables, including Brussels sprouts.

We love roasted Asparagus with almost everything.  For the best results, select firm "snappy" asparagus that are on the skinnier side (as skinny as your pinky!)  You'll know if the asparagus isn't great if it feels rubbery and wilty.  Keep asparagus fresh in your fridge for up to 5 days by cutting off parts of the ends and then standing them upright in a container of water (about 1" deep).
 
What you need from your kitchen:
 
Sharp knife, cutting board, baking or broiling pan
 
 
Ingredients:
 
1 bunch of asparagus
1/4 c olive oil
Pine Nuts (optional)
Lemon Wedge (optional)
 
Preheat oven to 400 - 425 degrees (broil also works for this, just be sure to position the rack about 4 or 5 inches below the heat sources)
 
Wash the asparagus and prep by snapping of the cut end of the stem.  It will naturally break where it is supposed to.  Line that piece up with the rest of the bunch and trip the remainder of the stems off.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Place the asparagus in a single layer on a baking sheet or broiler pan.  Drizzle the olive oil over the asparagus and toss lightly to coat.  If you have pine nuts, sprinkle them on top.  Slivered almonds also work well.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Broil/Bake for 12 - 15 minutes depending on asparagus thickness.  They're done whenever the tips are crunchy and the bodies are lightly charred and wilted. 

 
 
 
 
 
 
 
 
 
 
 
 
 

 
For extra flavor, squeeze lemon on the roasted vegetables.  Serve with virtually any meat or entree - left over asapargus are great when cut into 1 inch pieces and tossed in a pasta salad with italian dressing and herbs.
 
Enjoy!