Humble Asparagus

As much as I like asparagus and on occasion go through periods of asparagus love, I don’t pay too much attention to it when I plan a meal.  Don’t get me wrong, I include vegetables with most  meals; I just like to reserve all the fuss and prep for the main course.  When I think about an asparagus side dish, especially during the work week,  I imagine it as something along the lines of  a supporting actor,  bridesmaid, or dental assistant – a necessary experience enhancer but not the main event.  Baked asparagus emerge from the oven tasting cunningly burnt in spots and graciously sweet all over with just a hint of crispness on the tips; which is to say they are just special enough.

Baked Asparagus

1 pound asparagus
1 teaspoon kosher salt
2 tablespoons olive oil

Preheat oven to 450°.  Prepare the asparagus by snipping off the woody ends.  Just bend them and they will automatically snap in the right place.  Rinse them and shake off most of the water.  Place the asparagus in a rimmed metal baking sheet and add the salt and olive oil.  Using your hands, mix to coat. 

Place in the middle of the oven and cook for 20 minutes, mixing once about half way through.  Since oven temperatures vary, check them periodically to prevent burning
(serves 4)


About tinspring

Blogger, marketer, social media enthusiast, wife, mother, friend, secret geek - not always in that order.
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