Roasted Asparagus

I love this time of year when asparagus is returning to the grocery stores!  The definitely means on of my favorites, roasted asparagus is returning to our table!    We are extra blessed during this season because our sweet neighbors a  grow and sell asparagus.   If you haven’t tried Mayer’s asparagus, you definitely should!!!  If I remember correctly,  their harvest starts in late April and goes through at least part of May.   When we host our families for Mother’s Day  serving roasted asparagus from Mayer’s is a must!

I’m sure there are many ways to prepare asparagus, and many dishes you can use it in.  The simplest preparation is by far the best to me, and I have to share it with you.

Buying tips

When you’re buying asparagus in the grocery store , look for thick supple stalks with tips that are  closed tightly together.  If the tips are seedy, then the asparagus passed it’s prime before it was harvested.  Very thin are often tough and stringy.  Occasionally, I’ll find asparagus with thin supple stalks that is nice and tender.    Asparagus should be firm and not rubbery.

Store your asparagus upright in your refrigerator.  It’s best to keep it moist, sitting in a cup or water, or with a damp cloth or paper towel around the bottom.

 

Directions

Preheat oven to 450 degrees.  Wash asparagus, then chop the bottom 1/2 -1 inch off.  Spray rimmed baking sheet lightly with cooking spray.  Place asparagus on baking sheet in one flat later.  Drizzle with olive oil.  Salt to taste.  Place in oven for approximately 20 minutes.  Check asparagus about halfway through and  shake baking sheet slightly to roll asparagus.   When done asparagus will be slightly browned and tender.   You can experiment here and see how cooked you like your roasted asparagus.  Easy as can be and oh so delicious!

 

If you have a little extra time or like sauce on your asparagus here is an awesome recipe from the 75th Anniversary Edition of Better Homes and Gardens red and white checked cookbook.

1 Tablespoon butter

2 Tablespoons sliced almonds

1 1/4 teaspoons cornstarch

1/2 cup water

2 teaspoons lemon juice

1/2 chicken bouillon

Melt butter in a small saucepan; add almonds.  Cook and stir over medium-low heat for 3 to 5 minutes or until golden.  Stir in cornstarch.  Add water, lemon juice and bouillon.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.  Spoon over asparagus as desired.

 

I’m no Rachael Ray, but here’s my first attempt at a cooking video for you all. 🙂  No make-up over-sized sweatshirt and videoed on my phone with terrible lighting….

Huge shoutout  to my son Gabe, for his tech support in making the editing of this video possible.

 

 

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blessings,

Julie