I love seeing my parents any time of year, but I particularly love seeing them in late spring because they always share their homegrown asparagus. Luckily for me, Tony and I were in Ohio last weekend for a wedding that just happened to fall during the asparagus harvest, and my dad sent me home with enough spears to keep us fed for a week. My friend Jamie once described my dad's asparagus as the best he's ever eaten, so now my dad, who apparently responds well to flattery, makes sure to pack a separate bag of asparagus for Jamie.
The weather was pretty cool Monday evening, so I decided to turn on the oven and roast the asparagus. Here's Monday's dinner of roasted asparagus with pierogies and black-eyed peas:
Roasted Asparagus
- Asparagus
- Olive oil
- Salt and pepper
Lay asparagus in a single layer on a baking sheet or baking dish, drizzle with olive oil, and season with salt and pepper.
Bake at 400 degrees for 25 minutes until the spears are crisp.
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