When I was a little girl, my daddy would occasionally bring home a sackful of young, tender, crunchy asparagus that he found on ditch banks near our home in Arizona, in the early spring. I was never a big vegetable lover, (ask my mom how many times I had to sit at the table "UNTIL THAT IS GONE!") but I made a couple of exceptions. I have always loved peas, corn, green beans and asparagus. To this day, squash, of any kind, other than zucchini when it is sneakily hidden in Zucchini Bread, rarely passes through these lips. I would rather die than eat a Brussel Sprout. I can handle raw spinach in a salad but don't try makin' me eat it, cooked.
You get the picture!
My sweet little (big) brother, Bret, is also known to be able to locate the ditchbank asparagus. I, for one, have never even seen it growing in the wild. But on Saturday, at Macey's, they had this tender, young, skinny little bunch of asparagus and I snagged it. It is so-o-o-o simple to cook up and I thought I would share a little bit of vegetable heaven with you:
Roasted Asparagus
Grab yourself a good healthy but tender and ever-so-skinny bunch of asparagus.
Wash it up really good and cut off about 1/2" of the thicker stock at the bottom.
Line a jelly-roll pan with tin foil and line those little soldiers up, like this:
Look at how innocent they are.Turn your oven to 425 degrees.
Then, take your E.V.O.O. (I've always wanted to be able to say that) and drizzle it, kindly, over the top of the unsuspecting asparagus.
then, take your California-Style Garlic Salt, (you know, the kind with parsley added to it,)
and sprinkle it, quite liberally over the asparagus.
Put in the oven to roast for about 10-12 minutes or until it is crispy-tender.
And there you are.
Tonight, I served this lovely little veggie dish with Ham, Funeral Potatoes, and a little bit of fresh fruit Heaven.
IT WAS A HIT!!
