May 12, 2009


purty asparagus My absolutely favorite way to eat this vegetable–and so easy, it’s almost as if you can’t ruin it.

1 bunch asparagus, stalks trimmed*
1-2 cloves garlic, finely minced
1 tsp. fresh oregano or 1/2 tsp. dried
olive oil
salt & pepper
optional: 1 tsp. fresh lavender tastes so good but is hard to find

OVEN: 400 degrees

Wash and dry asparagus.  Place in one layer in a shallow baking dish, then drizzle generously with olive oil.  Top with minced garlic, herbs, salt, & pepper.  Use your fingers to toss so that the asparagus is evenly coated.  Bake for 15-20 minutes, testing asparagus with a fork until desired tenderness is reached.

*Hold one stalk with both hands and bend gently–the stalk will naturally break where the end is woody.  Use that stalk as a guide for where to cut the rest.

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