Friday Fave - Asparagus

There were a few veggies I liked as a little girl - greens, green beans, tomatoes, potatoes, cabbage etc. There were also a  few I DID NOT like - asparagus, brussel sprouts, mixed vegetables and cooked carrots. I remember "hiding" these veggies in a napkin at dinnertime when they were a part of our meal.  The funny thing is now I LOVE asparagus and brussel sprouts. I mean really love them. Notice - I said nothing of cooked carrots or mixed veggies. Still don't like those. 

My husband is a huge veggie eater. So, we eat a lot of veggies in our home. I always look for new ways to serve them. My favorite way of cooking vegetables is roasting them in the oven with olive oil, salt and pepper. The  asparagus recipe below will definitely find it's way into our rotation. 

 

Roasted Garlic Asparagus

Ingredients

•  1 pound fresh asparagus
•  2 teaspoons olive oil
•  2 garlic cloves, minced
•  Salt and freshly ground black pepper, to taste
•  Lemon wedges, as garnish

Directions

• Preheat oven to 500° F.
• Rinse asparagus and break off the tough ends. Lightly coat with
  oil and place in a shallow roasting pan. Sprinkle with garlic,
  salt and pepper, to taste.
• Roast uncovered for 6 to 8 minutes (depending on width of spears), shaking the pan occasionally.
• Serve with lemon wedges.