Originally published on May 18, 2014
If you’re going to be looking for asparagus this summer, do yourself a favour and don’t buy it from the grocery store. Instead, go to your local Farmer’s Market or find a friendly farmer nearby that’s toiling in the fields so that you can have beautiful plump stalks on your dinner table. And as an added bonus, you’ll probably get them for much cheaper too. These ones (aren’t they gorgeous?) came from an avid gardener that my husband works with. Trust me, by buying asparagus this way, you’ll end up with asparagus twice the size of what you’ll find in the store, yet they won’t be stringy or fiberous at all. When it comes time to roast them, you have several options. This is how I do mine.
Ingredients:
1 pound asparagus
2 tablespoons olive oil
2 cloves garlic, minced
Salt
Pepper
Juice of half a lemon
Directions:
1.) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2.) Trim asparagus if needed and then place them in a large resealable bag. Pour in the olive oil and give them a shake and roll to ensure that stalks are fully coated. You can also place them in a bowl or right on the baking sheet and then drizzle and roll them in oil, but I do find this is the easiest way to do it, and you also won’t waste as much oil.
3.) Place asparagus on the baking sheet and season with salt and pepper and sprinkle minced garlic over top.
4.) Place into the oven and cook for 8 – 10 minutes, until the asparagus are softened but still crisp.
5.) Remove and spritz with juice of half a lemon.
6.) Serve and enjoy!