There are a few great things about being a grown up, and loving veggies is one of them. When I was a kid, I hated, (and I do mean, hated) spinach, brussels sprouts and asparagus. Short of threatening my life, you wouldn’t catch me eating any of ’em.
Much to my surprise, when I started cooking healthy meals and incorporating vegetables back into my diet, I realized what incredible flavors I had been missing. These days, if you give me the option of ice cream or roasted asparagus, 9 times out of 10, I would pick the asparagus. I love it.
As an added bonus, asparagus is full of vital nutrients, and has numerous benefits. Asparagus is a great source for fiber, Vitamin A, folate, and chromium. It may help protect against and heal certain types of cancer, including breast, colon and lung cancers. It also has anti-aging antioxidants that neutralize cell-damaging free radicals, while helping our brains fight cognitive decline.
This recipe for roasted lemon asparagus has a rich tartness from the lemon, and a salty and crunchy savory crisp from the asparagus tips being roasted.
Roasted Lemon Asparagus Recipe
- 1 lb of fresh asparagus
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 425 degrees.
- Wash asparagus, then grab one spear. While grabbing both ends, gently bend until the asparagus snaps in two pieces. Using this as a guide, cut the remaining asparagus spears the same length, and discard woody ends.
- In a shallow bowl, toss asparagus, lemon juice, olive oil, salt and pepper, until the asparagus is evenly coated.
- Lay asparagus into a shallow baking dish and bake, uncovered, for 20-25 minutes.
- Note: If you like extra-crunchy tips, turn the oven onto broil when cooked, and let it crisp up for a minute or two, keeping a close eye to make sure it doesn’t burn.
You can also sauté this same recipe (for about 10 minutes over medium heat) on the stove-top if you don’t want to bake it, and it comes out beautifully. For a special treat, grate some parmigiano-reggiano on top right out of the oven.
What is your favorite vegetable that you didn’t like as a child? How do you prepare your asparagus?
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