Eating Fab welcomes Guest Food Blogger April Wardlaw of April's Cookin' & Popcorn Queens 

It’s green, it’s good for you, it’s delicious and guess what? It’s in season! That’s right I’m talking about asparagus. It happens to be one of my favorite vegetables so I tend to eat it year-round. Though there’s nothing better than springtime when I can grab a beautiful bunch of asparagus at a local farmer’s market for dirt cheap. I’m talking as low as $1 and with it’s cheapness, comes endless possibilities.

Asparagus is one of those versatile vegetables that can be incorporated into almost any meal. It’s good in omelets or quiche for breakfast, a pasta for lunch and maybe a nice side dish for a balanced dinner. I have done all of the above in the past but I enjoy the simplicity of roasted asparagus as a side dish. It comes together in minutes and the roasting process really brings out the best of this veggie. Enjoy!

Roasted Asparagus 

1 Bunch Asparagus, woody ends trimmed

2 tablespoons Extra Virgin Olive Oil
Salt & Pepper to taste


Preheat oven to 425 degrees and arrange asparagus in a single layer on a foil lined baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Roast asparagus in the oven for 5-7 minutes. Five minutes will get you bright green asparagus that’s just cooked through. And in seven minutes they will begin to caramelize as pictured.

For Additional Flavor:

Use lemon pepper
Toss cooked asparagus in fresh lemon juice
Top with shavings of fresh parmesan cheese
Top with toasted nuts (such as pine nuts or walnuts)

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