It’s been a banner year for asparagus in Michigan. The cooler temperatures and plenty of rain…it’s making them keep sprouting up long after they are usually done for the season.
This makes my husband a very happy boy. Funny – he keeps saying it’s time to stop picking it. Time to let it go to seed for the year. Then, “Well, let’s just pick what’s here, then we’ll stop”. Okay. I came home Friday night to find more asparagus in the green bag in the fridge. I went to him and said “I thought we were done picking the asparagus.” He turns from the computer screen and just gives me that sheepish little smile. I have to laugh.
Me? MMMehhh. It’s okay. I can eat it. I used to hate it – wouldn’t touch it. I always thought it tasted much like grass. My parents love it. My mom has been telling me that it’s much better when it’s roasted. Well, since I believe most vegetables are better when roasted, I cooked it that way, for my husband. Then I decided, why not? I’ll give it one more shot. Well. That was more edible. It keeps its fresh flavor better, still crunchy. Hmmm. Less grass-like. As you can see in the photo, it browns more at the bottom, where the juices are still running, but it browns a little all over. Keep some crispness to it. Don’t overcook it. It tastes more like grass when you do that.
So easy. I guess I have to admit to liking it. Who knew?
- About 20 stalks of fresh asparagus
- 2 Tablespoons good olive oil
- ½ teaspoon salt - or to taste
- ¼ teaspoon pepper - or to taste.
- All of these quantities are general. There is no mystery to this and you can increase or decrease the amounts as you like.
- Preheat oven to 400 degrees.
- Throw the asparagus on a baking sheet, preferably one with sides.
- Drizzle with olive oil, then sprinkle with salt and pepper.
- Just kind of toss/roll the asparagus around so it's all coated with oil and seasonings.
- Roast for about 10 minutes, just until you can fork it, but still get resistance. Keep a good amount of crispness to it.