Believe it or not, I've never made fresh asparagus before. I've always had it out of the can but ever since finding out I have Diabetes I've been experimenting with new recipes, new vegetables and more fresh vegetables.
I asked Ken to pick up some fresh asparagus because I told him I found a recipe for roasting it and he's been really good about trying all these new recipes that I've been finding and trying out. I made just a few stalks the first night because we weren't sure if we'd like them this way and I wanted to be able to try other ways of cooking them if this wasn't good but it was so we'll be doing this again.
You will need:
Virgin olive oil
Salt and pepper to taste
What to do:
To ensure that the woody, chewy parts of the stem are discarded just hold the asparagus spear by each end and bend. It will naturally break off the end that should be tossed away before cooking.
After breaking off the ends coat the spears in olive oil and sprinkle with seasoning ingredients. Bake in a 425 degree oven for 12 minutes or until tender. Larger spears might take a minute or two longer.
These tasted so good, much better than any canned asparagus I've ever had.