Have you seen enough asparagus recipes yet? My favourite way to eat asparagus also happens to be the easiest way to cook it!
We’ve tried a couple of times to grow our own asparagus. It takes patience! The plants take a few years to produce. Then, we’ve found that only two or three stalks are ready for picking at the same time. I guess we’d have to grow a lot of it to have even two full servings for a meal. Then, we would end up with much more asparagus than we really need!
So, I’ve decided that it’s a whole lot easier to just buy local asparagus when it’s in season. Each time I’m in the grocery store, and asparagus is $1.99 per pound, I’ll pick some up. Sometimes I include it in another recipe, but mostly I serve it as a side dish just like this.
At first, I thought that this recipe was too simple to bother sharing with you. I mean, it’s hardly even a recipe at all! But then, I thought how glad I am to have discovered simple roasted asparagus, and I realized that this is exactly what I should be sharing with you! It’s a quick, easy, nutritious, one-pot dish—the kind that just makes life better!
As soon as I get the asparagus home, I stand it in a sturdy pyrex measuring cup or flat-bottomed bowl with the base of each stalk immersed in a little water. Then, I loosely cover it all with the plastic produce bag from the store and put it into the refrigerator to use within a couple of days.
I’ve put together a little video to show you how I cook it.
According to Asparagus Ontario, asparagus is the leading natural source of folacin and glutathione. Folacin is the natural form of folic acid found in food. In this Huffington Post article, Mark Hyman, MD, explains that glutathione is the master detoxifier and maestro of the immune system, along with other sulfur-rich vegetables such as garlic, onions, cabbage, broccoli, and cauliflower.