Monday, March 18, 2013

Simple Asparagus

This is another vegetable I've come to love after years of insisting it was on my "won't touch with a 29 1/2-foot pole" list.  (Brussels sprouts are, unfortunately for them, still on that list.)  It's the time of year when fresh asparagus is showing up in the grocery stores again (at least, around here), and that means it's not only plentiful, but also quite flavourful.  I'm excited about trying new ways of enjoying it again this spring and summer, but here's a classic, fast, delicious way to prepare asparagus that may - if you're on the fence, or even completely against it - just change your mind about asparagus for good.

1 bunch fresh asparagus
1-2 Tbsp olive oil
1 tsp salt

Wash asparagus and break or cut off base where they naturally want to break/be cut. (NOTE: I cut them, and I just gently press a sharp knife into the flesh of each piece and if it doesn't easily cut through, I move up the stalk until it does.)  Place asparagus in a baking dish and sprinkle in oil and salt.  If desired, roll asparagus in oil to ensure all are covered.  Sprinkle pepper on top to taste.

Broil in the oven for 3-5 minutes until they are done. (NOTE: Keep a very close eye on the asparagus in the broiler, as it will easily burn if left too long.  If you prefer a "safer" route, bake the asparagus at 350 for 10 minutes.)

Serve hot.

What's your favourite early season vegetable?

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