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Wednesday, March 27, 2013

Spring Asparagus

Is it Spring somewhere?   When it comes to food, I associate asparagus with Spring.  It is the vegetable I cook most often in Spring and Summer.  CH loves it and, now that I have other recipes to use, I like it.  The recipes being posted today are those that I have found and tweaked a bit.  Take a look at the simple, easy recipes.

Roasted Asparagus with Garlic


1 bunch thin asparagus
1 tablespoon ev olive oil  
1/2 teaspoon kosher salt
Freshly ground black pepper

2  cloves chopped garlic
Grated or shaved parmesan
, optional
DirectionsPreheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches.  Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper,  spread out the chopped garlic and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan.
(adapted from food network)
Grilled Asparagus
1 lb fresh asparagus
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1 garlic clove, minced
1/2 teaspoon kosher salt
Fresh ground black pepper, to taste

Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.

Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
            Preheat grill on high heat.
Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.

Grill 5 minutes on each side or until asparagus has browned and become a bit tender.
I hope you enjoy.

Meanwhile .... keep it simple and make it real.




  1. I roast the asparagus the same way...minus the cheese

  2. Oh I love asparagus, not so sure if we will get any soon with this dreadful weather.:-(