Great Asparagus---Even for those who don't usually like it!

People often turn their nose up at asparagus. 

Eggplant also (but that's another post)!

Give Asparagus a Chance!

                                                                                                       
Dave is one of them -- or, rather was -- until two days ago. 

He didn't actually hate it, he didn't mind it .... 
when it was smothered in cheese sauce!


Saturday we were at the grocery store talking to the       produce manager (a good friend) about our need to increase   our vegetable intake and reach out to the lesser-known (to us) varieties. 


Another shopper joined the conversation as we were   discussing the on-sale asparagus.


She assured us that non-asparagus lovers loved it fixed the          way she recommended. The produce manager seconded it.


I bought her "sales pitch" and some asparagus.   


Dave really, really liked it - the first time piping hot straight   from the oven, later as a snack at room temperature, and. . .
the next day both cold, straight from the refrigerator, and again
at room temperature! Actually he thought it was even better the second day.


Roasted Asparagus

1. Prepare a bunch of  thin fresh asparagus by breaking off the tough parts. 

2. Put the stalks in zip-lock bag. 

3. Add about 3 teaspoons olive oil, seal bag, and gently shake to coat. 

4. Pour onto cookie sheet and spread into a single layer. Bake 400 degrees for about 6 minutes. (My stalks were nice and thin so if yours are larger timing, could be longer) Turn them over and bake for additional 6 minutes.

5.Remove from oven and sprinkle with a mixture of about 1/4 cup grated parmesan cheese and 1/8 tsp. garlic salt.

Spring is in the air ---- asparagus is in the stores ---- the timing is perfect!

'till we eat again,

        Simply, Gail