When it comes to cooking fresh veggies, roasting is the simplest method and most delicious! No recipe needed…no heavy creams or sauces, just a little salt and pepper and a few drizzles of olive oil! The succulent spears of this much prized vegetable need little time or attention, however they need to be consumed as soon as possible after picking. Along with wonderful anti-inflammatory phytonutrients, asparagus provides a wide variety of antioxidant nutrients, including vitamin C, beta-carotene, and the minerals zinc, manganese, and selenium.
Wash and trim tough bottom part of stalks. Lay side by side in a lightly greased baking pan. Sprinkle with salt and pepper and drizzle with a small amount of olive oil.
Bake in 400 degree oven for 15-20 minutes depending on the size of your stalks.
Roasting brings out the natural caramelization of vegetables. Once you try this super simple method of cooking fresh veggies, you will never again want to resort to those heavy creamy vegetable casseroles. I paired today’s roasted asparagus, with some baked sockeye salmon! (another super simple method…sprinkle with salt, pepper and dried dill and bake for 15 minutes, depending on thickness of your salmon steak)