Nothing says Easter food like asparagus does. I made this recipe several weeks back and thought I would save it for my last blog before the Easter weekend begins because it represented such a simple but yummy way to present one of those foods most synonymous with all things edible during this particular season.Nothing fancy about this simple but tasty side dish; in fact, I was absolutely amazed at the nothin’-to-it food preparation compared to how divine the finished product tasted. The booklet on which I rely, “Celebrating a Healthy Harvest”, says this method is designed for the oven but also can be used for the grill for extra flavor.
The oven-roasting makes the fresh asparagus tender down to the (often very tough) base and gives it a crispy, almost crunchy texture. It also yields for the asparagus a bright-green color—it will make your Easter table look spring!
A meaningful Easter to everyone—have a great day of worship and of acknowledging what the Lord has done for us. May it also be a wonderful time to fellowship with family and a happy occasion for cooking the garden-fresh way!
Roasted Asparagus
16 asparagus stalks, trimmed
2 tablespoons olive oil
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees. If desired trim off the bottom portion of the asparagus. This is not necessary for thin asparagus. Spray with cooking spray the bottom of a 9-inch-by-13-inch pan. Mix the oil, salt, and pepper Add asparagus spears and toss until spears are coated with the oil mixture. Place pan in oven and roast asparagus until it is tender, about 15 minutes. Serve. Makes 4 servings.
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