Friday, June 24, 2011


 It is asparagus time at the Farmer's Markets.

Our Grand-daughter, Haley, started to roast asparagus and now all the teenagers like to make it.  It is quick, simple, and delicious.  The asparagus is crunchy and is a wonderful finger-food.  I haven't met a child or person who doesn't like finger-food.  The quick, high temperature roasting of the asparagus keeps the vegetable from developing a stringy texture or a strong flavor.


Fresh asparagus, washed and ends removed
Olive oil

 Ingredients:  Asparagus, olive oil, salt and black pepper.

Turn on oven to 425°.  Rinse off asparagus.  Trim ends, if necessary.  If asparagus is not fresh from the market you may have to snap off the woody end.  Lay asparagus on a cookie sheet with sides.  Drizzle with olive oil.  Sprinkle with pepper.  Sprinkle with salt.  Toss, by hand, to combine.  Place in preheated oven and bake for 5 minutes.  For thicker stalks, baking time may be a few minutes longer.  Asparagus should be bright green and crunchy tender.  Serve and enjoy!!!

Place asparagus on a cookie sheet with sides.  Trim off ends if necessary.

Drizzle asparagus with olive oil.

Sprinkle with black pepper.
Sprinkle with salt.  A coarse salt is nice but not necessary.
Toss to mix.
Put asparagus in preheated 450° oven.  Bake for 5 minutes or until the asparagus is bright green and crunchy tender.
Enjoy! Enjoy! Enjoy!

The picture of the asparagus is a little dark.  Tom use to take the pictures.  We like the asparagus with just the oil, salt and pepper.  However if you want to add a topper here are some suggestions.

LEMON:  Pass lemon wedges for those who would like to add a squeeze of lemon to their roasted asparagus.

FINELY CHOPPED HARD-COOKED EGG:  Sprinkle roasted asparagus with finely chopped hard-cooked egg before serving.  For the easiest way to cook perfect hard-cooked egg go to:  http://michigancottagecook.blogspot.com/2010/03/easy-hard-cooked-eggs-perfect-every.html

HOLLANDAISE SAUCE:  Lush rich Hollandaise Sauce is a traditional sauce for asparagus.  It is so high in calories and fat that we have it only for Christmas. 

RANCH DIP OR DRESSING:  Most kids love to dip vegetables in Ranch Dip.

BACON DUST:  Bacon Dust seems to be the "new in thing".  I first heard about it at Festival of the Arts in Grand Rapids.  One food booth had Bacon Dusted French Fries.  To make bacon dust, cook 2 or 3 slices of bacon until crispy.  Put bacon into a spice grinder.  A food processor or blender will not make a fine enough grind to be called dust.  Sprinkle on roasted asparagus.

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