My Plant-Based Week
My Plant-Based Week

Oven-Roasted Asparagus

Who hates mushy veggies? In my home, we'd all raise our hands to that question. No vegetable should ever be slimy, limp or mushy. To cook and serve it in such a manner is just simply disrespectful to the ingredients and to those consuming it. The exception of course is homemade baby food. But that's it!


There are a lot of vegetables that my husband claimed not to like when we first met and I started cooking for him, but as it turns out, he'd just never had them properly cooked. Now I mean no disrespect to the cooks in his life prior to me because I think it was a generational thing. I didn't eat ANYTHING green, except for salad for the exact same reason before I was out on my own and cooking for myself everyday. The phrase crisp-tender was not uttered in any home I'd been to as a kid.


Once my husband started eating roasted veggies, he discovered he loved most of them he had previously thought he hated. One of our favorite roasted veggies is asparagus.



And it's as easy as this:


Preheat the oven to 400 degrees. Wash and trim your asparagus. Toss it with a little extra virgin olive oil, salt and pepper to taste. Place on a parchment paper-lined rimmed baking sheet and roast for about 8-10 minutes. It might take a bit longer if your spears are on the bigger side but check it before cooking longer. Remember, you want it to have a nice crunchy bite to it. For a slight variation, drizzle a little red wine or balsamic vinegar on it before roasting or hit it with a squeeze of fresh lemon as it comes out of the oven.


Now, go eat your nice, crisp-tender veggies!


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Hi! I'm Milissa and my passions are healthy, mostly-plant-based food, saving money, enjoying my family, living in grace and honoring God.

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