This is a classic asparagus preparation. It is so simple people often forget it, which is a shame because it is the perfect vegetable side for a weeknight dinner. Best of all my three kid 6 and under love eating asparagus this way. I don’t complain too much when they pick the stalks up like French fries and eat them. I figure that healthy eating trumps table manners at this point. I think that thin asparagus stalks are best, so that is what we try to get at farmer’s market or the grocery store. I haven’t tried growing them yet, that may be an adventure for another year.
I’ve found that the Pinterest trick for keeping asparagus fresh in a mason jar with a little bit of water really works. The only problem I have encountered is being able to get the asparagus out again when it was time to cook them. All I had to do was cut about an inch off the asparagus when we brought them home and place them in a mason jar with about 2 inches of water. I then put the jars in the refrigerator and changed the water every day until I was ready to use them. The best part was I didn’t have to cut any more of the stalk off when I was ready to bake them, which made cooking dinner even quicker last night.
- 1 lb fresh asparagus
- olive oil
- Preheat oven to 350.
- Place asparagus in a glass (I use 10in x 15 in) or on a foil lined sheet pan.
- Drizzle asparagus with about 2 tablespoons olive oil and season with salt to taste.
- Bake for 10 to 15 minutes depending on size of the stalks. Serve.
- Scrambled eggs and sausage
- Any dinner needing a quick side vegetable