Up until a few years ago, I had only been exposed to the canned variety, and was thoroughly unimpressed. Then, while living with a family in Kansas, I was introduced to fresh asparagus, and realized that I had never before encountered the real thing. Ever since, I’ve been a huge fan. I’ve been surprised by the fact that not everyone enjoys this wonderful vegetable as much as I now do. Joe is one of those people, and I’ve repeatedly looked at him in astonishment, “you really don’t like this? …..really?” I guess it’s just not for everyone!
Now that I’m back in rural Alaska, it’s a little tricky to get asparagus, where the closest place to buy it is an hour away, but my darling siblings picked up a couple bunches while they were in town and we’ve thoroughly enjoyed it!
Usually I saute asparagus in a skillet with some olive oil, and I think that may still be my favorite way to prepare it, just for the ease of it, but last night I thought I’d try roasting it, which I can now say is excellent as well! Maybe my favorite part of the roasted variety is the little bits of garlic…. yum! As stated in the title, this is simple, and more of a technique than a recipe, but it’s good to have simple in your life, so here it is.
one bunch asparagus
3-4 cloves garlic, minced
sea salt & fresh ground pepper
Preheat oven to 450 degrees.
Wash the asparagus. Pour some oil on a baking sheet, then put the asparagus on the sheet and roll it around in the oil until it’s all thinly coated. Sprinkle the garlic over the asparagus, then top with the salt & pepper. Cook the asparagus for 5-10 minutes, depending on how big your stalks are. Serve immediately.