for what grows here
If you are in a salad rut, including roasted vegetables is a great way to add color, texture, flavor and dimension…with minimal effort! Roasting vegetables is not just easy to do, but it also brings out a wonderful flavor that is surprisingly delicious when paired with fresh lettuce and a cooked egg.
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Roasting vegetables is one of the best things you can do in your kitchen. It preserves more of the nutrients than boiling or steaming, and it caramelizes the natural sugars to bring out a lovely hint of sweetness. The first time I roasted asparagus, I was a convert for life!
Use asparagus that has thick stalks. They are better for roasting than the thin stalks. Cut off the bottom inch and a half of the stalks. You can snap off the tough bottom portion by hand (as seen below in the top left picture), but all of mine tend to break off at about an inch and a half, so I save time by just cutting them.
Toss your asparagus and oil in a zip top bag, or drizzle it over the asparagus right on the pan, then toss to coat. Sprinkle with freshly ground sea salt or kosher salt and freshly ground pepper, and it’s ready to roast!
Pop it in a 425 degree oven for about ten minutes. Don’t overcook it, or it will be bendy and floppy. You want it to still have some substance to it…mushy veggies=blah veggies.
*Avocado oil has a smoke point of 500 degrees, so I like to use it for high heat roasting, grilling & sauteing.
~Becky