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Asparagus is my very favorite spring vegetable. I wait impatiently all winter to see those long green stalks standing up in their funny water trays at the front of the produce section. Since asparagus is quite pricey when it is out of season, we celebrate spring by eating asparagus as frequently as possible. One of the easiest ways to prepare it is to simply roast in the oven.
1 bunch of asparagus
1 Tbsp. olive oil
1. First, start by breaking the cut ends off of each stalk of asparagus. When I’m not trying to take a picture of myself doing this, I hold one end in each hand an bend the asparagus until the it breaks in two. However, as you can see in these pictures ,you can accomplish this feat with one hand if necessary.
2. Arrange the freshly snapped asparagus in a baking dish and drizzle with olive oil. Toss the stalk so that each one is coated with oil.
3. Now sprinkle on the salt and any additional herbs or spices that you would like. (I didn’t add any since these are headed for the risotto pot, but you can be creative.). You can also drizzle lemon juice or balsamic vinegar on after they’re done.
4. Pop the baking dish into the oven and turn your broiler on. The asparagus will need to broil for 8 to 10 minutes depending on how thick they are. When they are done, the stalks will be lightly browned and tender when tested with a fork (or teeth!). I know my mother will disagree with this, but the asparagus should never, ever be mushy.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!