It’s exciting to have fresh produce back on grocery store shelves. I was getting tired of looking at potatoes and squash, but now asparagus, berries, and avocado are all plump and on sale and it actually makes cooking seem less like a chore now.
My favorite method of cooking is still to chuck things in the oven and forget about it. I mean, how easy is that?(Cue the Ina Garten voice) Roasting also adds a lot of flavor as it cooks the vegetables through in a way that steaming or boiling doesn’t. This asparagus comes out much richer and nuttier than if it were cooked any other way.
The lemon and salt at the end brighten up the flavor and brings out the sweet side of the asparagus. The garlic powder is completely optional but a nice touch to add a comforting savoriness to the dish that would go well along side red meat and potatoes.
Prep time: 5 minutes
Cook time: 30 minutes
- 1 bundle of asparagus, washed
- 2 Tablespoons olive oil
- 1/2 teaspoon garlic powder(optional)
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
- Preheat your oven to 375 degrees
- Toss the asparagus in the oil and garlic powder if using.
- Roast for 30 minutes until the asparagus is slightly past fork tender
- Remove from the oven and drizzle with the lemon juice. Finish with a sprinkling of salt.
- Serve hot.
Alright, show of hands—who else forgot vegetables could actually taste good after the last 6 months?