One Year Ago: Goat Cheese, Asparagus and Fingerling Potato Pizza
One of my favorite vegetables is asparagus. Sadly I only realized how awesome it was about seven years ago. Just think. I could have been loving asparagus for 21 years before that if I had just given it a shot. This should be a lesson for all you picky eaters out there. There are a lot of awesome foods you just gotta give them a try!
Ok so back to asparagus. When it is in season I eat it all the time. Sometimes I feel bad because I will keep buying it and then suddenly it will hit me that this is the only vegetable I have made for weeks. Luckily Mr.NN loves asparagus too so he doesn’t mind 🙂 My favorite way to eat this delectable vegetable is roasted with olive oil, garlic, salt and pepper. It’s awesome. The tops get a little crunch to their ends, you pick up delicious roasted flavor and do not get sad little limp stalks like you can get if you steam (well that is generally from over steaming which I’m guilty of doing…) If you have not roasted asparagus before I strongly suggest you try it immediately…yum! Enjoy!!!
I’m submitting this recipe in Cinnamon Spice and Everything Nice Side Dish Showdown.
1 bundle of asparagus
Fresh cracked pepper
Preheat oven to 425 degrees.
Trim asparagus ends, lay flat on cookie sheet and drizzle with olive oil.
Sprinkle with garlic, salt and pepper.
Roll stalks on sheet to evenly cover with seasoning and oil.
Put into oven.
Depending on the thickness of your asparagus stalks it should be done anywhere between 7 and 12 minutes.