When I got married I realized that there were many elaborate recipes containing vegetables but there were very few sources to tell me how to just cook it. One of my favorite veggies is asparagus but I don’t want it just boiled. That is a promise that all the flavor and vitamins will be in the water not in the asparagus. So here are 2 easy ways. In prep for both, bend 1 spear of the asparagus until it naturally breaks. Depending on when in the season you are is how much of the end needs to go. So this gives you the perfect indicator. Then cut the rest to match. Then toss the asparagus in the oil of your choice (olive has the best flavor) and salt, pepper and garlic salt.
The Indoor Method:
Set your oven to 400 degrees. Put your prepared asparagus on a jelly roll or sheet pan. Roast it for 15 to 20 minutes.
I have a little rack that is made to warm buns. I put my asparagus there and cook it for 10 minutes. Make sure you turn it so it cooks evenly.
All times are approximate. When the asparagus starts to go a little limp, it is done. Eat it by itself or add it to rice or salads!
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