Delicious Roasted Asparagus (and other weird vegetables)
Archibald
Do you have any vegetables that you never cook because you just have no idea what to do with them? I think we do that more than we realize. If we didn’t grow up eating it or haven’t ever seen anyone cook it, we just walk on by without even noticing. I used to have two vegetables like that but now I’m down to only one because thanks to this recipe, asparagus is no longer just one of my favorite Veggie Tales characters, it is also something mouth wateringly delicious (Sorry Archibald!).
Now some of you, who have been eating asparagus all of your life, may be surprised to find it was pretty much a foreign obstacle to me and my entire family (including grandparents) until recently. Several weeks back while I was in Ecuador I posted some photos of new-to-me foods on my Facebook page and someone commented that they were surprised I didn’t have a more “sophisticated palate”. That made me giggle to read because at no point in my life have I ever set out to have a sophisticated palate!
Many of you know my story by now: I’m a mama with a home ec degree who likes to feed people and enjoys cooking. I’m not a foodie or a chef – I’m a mama and a cook. My food isn’t about venturing to new places for exotic food experiences, it’s about bringing your family home to gather around the dishes from our heritage.
Having said that, though, I don’t object to adding to that heritage from time to time.
Last November, I was talking to my friend Jyl about our menu plans for Thanksgiving dinner and I asked her what her most requested dish was. She told me it was asparagus. I responded with “Asparagus? But what do you DO with it?”
“Oh I roast it!”
I decided that if it was that big of a deal on her family dinner table it had to be something good. I bought some that week and figured I’d make it for supper one night but it got to getting the best of me as I went to bed and I spent most of the night trying to imagine what it could possibly taste like. The next morning I was standing over a pan of freshly roasted asparagus at around 4:45 AM – and it sure was good! I ate the entire thing. Needless to say, I wasn’t hungry by the time the kids got up for breakfast!
We ended up having this for Thanksgiving, Christmas, and several dinners in betwixt and since then. It’s terribly easy to make and just delicious. Even though there is no butter involved, this asparagus ends up tasting buttery, with flavors of the garden and just the right touch of salt.
I’m glad I tried it and I’m sure it will be a staple in the Jordan family for generations to come.
Is there a vegetable you’ve never tried? If so, why not? No judging here! If you think something looks or sounds weird that’s reason enough for me! Tell me about it in the comments below – and be sure and try this wonderful side dish first chance you get!
Oooh! Let me show you how easy this is to make!
You’ll need: Kosher Salt, Olive Oil, and Asparagus.
Kosher salt really is amazing and it doesn’t cost much at all so I have gotten to where I keep it in hand here lately. Olive Oil is pretty expensive, so I go for generic whenever I can get it and have no qualms whatsoever about substituting vegetable oil in a pinch.
Generic olive oil has the same amount of self esteem as name brand olive oil as long as you don’t talk ugly about it where it can hear you.
Okay, so here is what you do. This is a piece of asparagus and we want to snap the end off. We’ll actually end up snapping the bottom two to three inches off but there is a part where it will snap really easy so we gotta find that by just bending it 2-3 inches from the end and seeing if it snaps easy. If it doesn’t, go up another inch and it should.
Like this.
Please note that this is a two handed operation here, but I’m trying to be all ninja mama so I can get a photo of it broken for you.
After you get all of the ends snapped off, spread them out on a rimmed baking sheet (or a jelly roll pan).
Drizzle them with olive oil and sprinkle them with kosher salt.
Bake this at 425 for about twenty minutes, stirring it once in the middle, until it is just lightly browned.
And that’s all there is to it – Eat up!
Ingredients
- 1 bunch asparagus
- 1-2 Tablespoons olive oil
- 1-2 teaspoons kosher salt
Instructions
- Preheat oven to 425.
- Wash Asparagus and break off bottom two inches or so of each stalk.
- Arrange on rimmed baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt.
- Place in oven for about 20 minutes, stirring once, until lightly browned on the edges.
Print This Recipe
Are there any vegetables that you have never tried?
I’d love to hear which ones in the comments below!
I have one vegetable left (that I know of) that I’ve never tried and that is artichokes. No idea what to do with those things but anytime someone tells me how to eat them it just seems like an awful lot of effort for very little return. If you have a fabulous way to prepare artichokes let me know in the comments and I just might give it a try one of these days!
“Contentment is not the fulfillment of what you want,
but the realization of how much you already have.”
~Anonymous
Submitted by Janet. Thank you, Janet!
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Posted by Christy Jordan
on Apr 22 2012. Filed under Side Dishes.
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Tear Kale leaves apart and put on cookie sheet. Spray w/ olive oil spray and
sprinkle with salt. Bake at 400 til Crispy.
Peel butternut squash and cut into this slices. Spray w/ olive oil spray and sprinkle with salt and chili powder. Bake at 400 until tender.
Hey Christy, it was great meeting you Saturday. Just wanted to share that I cook cabbage and okra like this, too. Both are great. Of course, my favorite way to cook cabbage is your recipe with bacon.
please don’t discard the ends of the asparagus.. They make a lovely broth!!
I grow asparagus in my garden beds and start nibbling as soon as it starts poking through the ground in the spring. I don’t think there is a vegetable that I don’t like. I am an equal opportunity “eater” and give them all a fair shot. I will have to try them at least 3 times to make a judgement call. I help instruct cooking and nutrition classes at a local community association for low income families, ethnic groups learning English and anyone else that wishes to attend. This is no charge to anyone but we all have to share recipes and our time. I think I have learned as much as I have shared. There are so many diverse cultures here and we pick a vegetable or ingredient for the following week and everyone brings a recipe or suggestion what type menu this would go with. We pick up the ingredients then cook. Sometimes we will have the same vegetable cooked 4 or 5 different ways. We all sample the dishes. It is up to each participant to show us how to prepare the dish according to their culture. Wonderful experience. And, I go home much richer for the experience. My recipe collection and culinary experiences have been greatly enhanced by this sharing. I have even cooked (and eaten) “green stuff” like spinach that grows on my lawn. Great East Indian recipe. The only thing I am not too sure about is edamame beans as I have only had them prepared as a type of dip like hummus. I think I have eaten somethings that I never knew even existed and I really was not even sure what they were but I gave it a try. I look at it this way – if someone else prepares it to serve to their family, it must be acceptable in that culture so why not in mine as well. I will then make this dish and serve it to my own family. To date, I have had no complaints. Mom always told us (and still does) we have to eat something green every day. All of these new methods of preparation make that a very easy and enjoyable experience.
Enjoy!
Hi Linda,
Just wanted to share with you a salad I found a couple weeks ago and my husband and I love it.
I found it at Trader Joe’s here in California. I just became aware of Kale and bought some for the first time last month. Added it to some veggie soup and it’s delicious. Now I stir fry it all the time with a little chopped garlic. It is so delicious, will have to try it baked crisp as in another post I read.
But back to the salad….Tear the Kale into small pieces and chop small, add some frozen, defrosted, edamame beans, some chopped green onion, a few cran raisins, and some toasted almonds, top with a few cherry tomatoes. (I use slivered but any kind would work). I use Briannas Lemon Tarragon Dressing from the grocery store. When I bought the salad from TJ, the lemon dressing came with it.
This is such an easy salad and adds to our choices of salad greens.
Enjoy!
We use the same basic recipe on the grill except I use Montreal seasoning instead of just salt. I also throw in some green onion. It’s one of our favorite veggies!
I bought a basket for grilling and it works wonderfully. It’s about 10-12″ across and about 4″ deep, so I never lose a spear to the flames. It’s also handy because it has handles on it, so I just take the whole basket off the grill, carry it into the house and dump it all onto a serving plate. You can find them pretty much everywhere they sell grill accessories.
I’ll have to give baking it in the over a try.
We love asparagus at our house. In the Spring, this is a favorite recipe:
In a frying pan with a lid, add a small amount of water. Wash the pencil thin asparagus and blanch it for about 5 minutes.
Cool the asparagus and add zesty Italian dressing. Make a few hours ahead and serve cold.
Great side dish for Easter dishes or with grilled meat.
I’m with you on the artichokes, Christy! I do enjoy spinach & artichoke dip, however, I’ve never made it myself!
Glad you posted this recipe as asparagus was another of my “what-do-you-do-with-this” vegetables. Great minds think alike! (ha, ha)
Christy, asparagus is one of my favorites. It is good with parmesan sprinkled in top also. I have never tried artichokes because I just don’t think they are worth the effort and you get so little. I have even gotten my 81 year old dad to try asparaus after all these years. Have a blessed day.
I don’t care for the flavor of asparagus. YUCK! my kids love it though. too funny.
….
I felt the same about brussel sprouts YUCK! But then I cooked them the exact same way you cooked the asparagross
The brussel sprouts were so yummy! The outer leaves get crispy and taste so good. Now this is my fav way to cook brocolli, califlower, carrots. so good and easy.
BTW…I HATE mushrooms too, raw they are spongy and yuck cooked they are even worse.
You can do fresh brussel sprouts just like you do the asparagus, and they are just wonderful. I do add coarse grain pepper with the salt on both. Yum!
Hi I already cooked my asparagus in the oven but have always been confused with brussel sprouts. I like them but only had the frozen ones and when microwaved they seemed kind of watery and bitter. Please post again, about baking them. Do you clean fresh, baked at 450 and for how long.
thanks
I love asparagus and use the ends I have broken off to make a veggie type soup with the still tender pieces left on what I broke off a little celery, onion, tomato and Bacon. Must have bacon for the smoky flavor it imparts. Add a few noodles and you have a very tasty light soup.
Like you I am intimidated by artichokes.
I bought my first bundle of asparagus the other day. Looked online to see how to cook it and decided on roasting it (haven’t done it yet). I’m so glad you posted, will make tonight using your method. Thanks to you I’m no longer afraid to give it a try!!!!
I grew up in the central valley of california and every year there is an asparagus festival in stockton, california and they prepare asparagus hundreds of differant ways. My familys favorite way is boiled and served with mayonaise or herb butter. Your save the end to make cream of asparagus soup,
I love Cream of Asparagus soup. Recently I had a Sweet Potatoe Bisque soup. The best soup I think I have had.
If you want to know about artichokes go to oceanmist.com/artichokes. We eat artichokes with melted butter, mayonaise or curry mayonaise. check out their web site. castrovill, california is the capital of artichokes.
wow. I have cooked mine similar, but instead use “garlic and onion” or “garlic and pepper” seasoning. Yours sound very good. I do like to try different things, but alas, I have family that don’t like to try to many things. Vegetables we do like. Keep up showing us how to cook something different.
Easy, peasy way to eat artichokes and use EVERY part: Use a scissor to trim the sharp points off the leaves, just whack ‘em off. Cut stem off so the choke will sit level in saucepan. Boil them in water with juice of a lemon. Takes about 15-20mins, I think till tender. Test by pulling off leaf. Should come off easily. Take off each leaf off, pull the “meat” off by holding between your teeth & shaving.Some like to dip them in flavored mayo, but I prefer melted butter. When you get to the center you’ll come to the “choke,” a mass with a feathery, hairy texture. Just pul it off with a fork and discard and then feast of the remaining “heart” of the artichoke dipped in butter. Yum!
My “don’t know what to do with vegie” is turnips but have recently found a great recipe for them to if you’re interested.
My Granny and my Mom loved rutabagas, but I just can not bring myself to eat them. I love asparagus, when it’s almost done, sprinkle with grated parmesan cheese and pop back in the oven for a minute. Yum !
I also like to marinate my asparagus in olive with several spices; toss them and let them sit a while. Then place them on a very hot grill. Cooks in just minutes.
Definitely willing to give this one a shot Christy. The only way I’ve EVER cared for asparagus was pickled and yes, I’ve tried it other ways as well and never developed a taste for it myself. That being said, brussel sprouts rate right up there with it in my opinion LOL As for artichokes I’m including the only recipe I care for with ‘em. (way too much work to eat them a petal at a time) Enjoy! Hot Artichoke and Spinach Dip II
Prep Time: 15 Minutes Ready In: 40 Minutes
Cook Time: 25 Minutes Servings: 12
INGREDIENTS:
1 (8 ounce) package cream cheese,softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic saltsalt and pepper to taste
1 (14 ounce) can artichoke hearts,drained and chopped
1/2 cup frozen chopped spinach, thawedand drained
1/4 cup shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
I don’t know what to do with parsnips or rhubarb. Being a Southern girl, I tink of them as “Yankee vegetables.” I’m willing to try any veggie though. I love asparagus, turnips and rutabagas, artichoke. Well, I don’tknow any vegetable I don’t like if it’s cooked right!
I grew up eating asparagus with a hollandaise sauce on it. My dad, who does most of the cooking, is from the Pacific Northwest and they fix their food just a little different than we do down here. Not bad different, just different. I started my kids on asparagus when they were little and they all really like it.
They do cook different up there. And I agree, not bad, just different.
A Mayflower daughter and DAR I believe southern food is different. Now in Calif. we have oodles of local produce. Haven’t bought canned veg, well, ever. Frozen, yes, I used to hate asparagross but found out that most veg taste best slightly crisp. Fav easy asparagus: snap ends, wrap some of stalk with small piece of prosciutto. Grill for about 5 min: asparagus is crisp tender, the prosciutto is done perfectly, and don’t forget the coarsely ground salt and pepper. Rarely prepared in the oven even in the winter, if we do it’s 5 min or so at 425-450. Increase time ONLY if the stalk is as thick as a teenage boy’s thumb. Nothing worse than not being able to pick it up and not have it wilt. Placing freshly (ok, you can use canned sliced) pineapple or a banana on a grill caramelizes the natural sugars nicely. Serve plain, with yogurt, a scoop of ice cream, or with your main dish. Love your posts and Southern knowledge: my sons are NASCAR engineers and live in NC, so trying to learn more of their regional food. One thing will never change: Have not/will not ever fry a chicken, lol. To each their own, no?
You are very right Wendy! To each his own! I will have to look and see if we can get prosciutto here, I have never seen it but since it has become so popular it might be available here now.
I do the following but sometimes I add or delete other fresh seasonal veggies to it or do them individually.
In the winter I do a pan of onions, acorn squash, sweet potatoes and rutabagas and garlic cloves.
Cook the same as you do above, except I don’t measure the oil I use…just drizzle over and mix good and salt and pepper. I cook at 375-400 degrees until they are at the doneness I want. They are great reheated in microwave too.
In the warmer months I do a pan of yellow squash, zucchini squash, tomatoes (plum are best), garlic cloves, onions and mushrooms.
That sounds so good Gerry!!!
Gerry, sounds good. That’s one thing I’ve never really done: venture much into root veg. With everyone’s blogs/discussions, this fall will definitely delve into them for nutrition, variety and taste.
Christy, love your family values and orientation. Reminds me of us raising my sons who are now 6’2″. Of all the bloggers, you are one of the few I’d love to sit down and have tea or coffee with. Thanks to you and all the comments which have let me branch out. Not a real foodie or great cook, just a science geek who loves to cook and try new things. Can make food from many other countries I’ve visited extensively (medical missions), it’s about time to learn more about our great USA.
Ooops, meant to say I add the garlic cloves peeled and whole. I like about 1/2 to 1 head of garlic as I’m a garlic lover and they are so good roasted!
Oh, I will have to try that sometime.
Broccoli is also delicious cooked the same way!
I am going to have to try it!
Great on the grill too!
Yummy, I bet it would be!!
YOUR RECIPE FOR THE ASPARAGUS SOUNDS DELICIOUS AND I AM SO ANXIOUS TO TRY IT. I LOVE ASPARAGUS AND IT SO HAPPENS IT IS ON SALE IN OUR LOCAL SUPER MARKET THIS WEEK. THANK YOU FOR ALL YOUR RECIPES, THEY ARE WONDERFUL. RUBY
Thicker (fat) asparagus should also be peeled before roasting, makes them more tender.
I sure have enjoyed fresh asparagus this year, cheaper here in AR than canned. I do it exactly like you but place plastic wrap over the top of a microwaveable baking dish, with one small open space, and cook for four or five minutes.
LOL, you are so funny! Just the other day, I roasted asparagus for the first time ever and it was good! Just snapped ‘em like you done. Then I threw ‘em in a baggie with olive oil and Everglades seasoning. They were tasty and if I didn’t already have another veggie(roasted green beans and mushrooms), I would have eaten them all too! They are pretty tasty for sure!
I always use olive oil cooking spray for roasting…really brings down the calories!
Great idea Laura!!
My family loves asparagus. We have only been eating this for the past couple of years though because like you said, it was one of those veggies that we didn’t know what to do with. My son ate some at a steak house and fell in love with it, so he wanted me to try it. So now, when we grill it is a must for everyone, and like someone mentioned above, we sprinkle steak seasoning on it when we grill it. I roasted it in the oven last week, and it was delicious too.
Roasted is my favorite way to cook asparagus. If you should by some leftover in a nearly impossible happening-try cutting it into 2 inch pieces and tossing it in cooked and drained pasta, any variety. Add a bit more butter and/or olive oil, garlic powder or fresh minced garlic and a sprinking of parmesan cheese. A lovely luncheon dish! Another good way to roast it is the same as your basic direction, but take three whole spears ibn a little bundle and spiral wrap a strip of bacon around and roast as usual till bacon has crisped.
So far we have never had any left-over Elaine. I will have to try it though!
ASPARAGUS- PILLSBURY JUST CAME OUT WITH A BEAUTY OF A RECIPE FOR ASPARAGUS…….FOR EASTER.
Crack the ends off……..1 can of cresent rolls (any brand)…………cut each roll in three strips……..
Roll a strip around each spear………
Option…you can spread a garlic cream cheese spread on the dough before you
before you cut them in strips……………….
Oven 375……….ungreased pan for 15 to 20 min……………..
Do not cook the Asparagus first……..They turn out cooked to perfection and look like you slaved over the rescipe…………….
I brought them for Easter to a dinner and used 2 pounds ………….
ALL GONE………………!!!!!
(i PRINTED OUT THE RECIPE………I KNEW I WOULD NEED THEM AND I DID)!
Joyous (born in NC)
Oh goodness that sounds delicious!!!
Love asparagus but please don’t over cook and make mushy. Fresh is best Not canned!! Best is roasted or grilled especially wrapped with bacon or thin sliced deli ham. Roasted asparagus cooled and cut up is delicious in salads as well. Would love to have some of my grandmother’s creamed asparagus with toast points–need her recipe.
Ohhh, I bet the creamed asparagus is good!
To extend the life of asparagus, remove from plastic bag and metal tie holding bunch together and stand up in a jar/pitcher with an inch or two of water. I find a wide mouth quart jar heavy enough not to tip over. If needing to store horizontally, remove plastic bag, wet a couple of paper towels and completely cover the lower third and pull bag over just the damp part. The veg should last at least a week. Ditto for parsley or cilantro. I’m sure the closer to harvest they are cosumed ensure optimum nutrient availability. we shop with good intentions, and many of mine sit around.
Oh, Christy, you are missing one of the GREAT veggies! Put one artichoke per person in a pot of boiling salted water. Turn the heat down to medium, put on the top, & cook for 20 min.(small) to 30 min.(large). Drain. Dredge each leaf in garlic butter (one at a time). Scrape off the “meat” with your teeth. When you get down to the middle (heart) take a spoon & scrape off the furry choke. What you have left is the best part! Cut the heart into pieces & enjoy with the garlic butter. Some people eat them with mayo but I prefer garlic butter. Try it; you’ll like it!
I will have to try it. I have just always been scared about how to cook it.
I have eaten asparagus all my life, though I never really learned to love it until I was an adult and learned not to overcook it as my Mom always did (that was the way they did it then). Recently I learned a new and easy way to cook it which really took it up another notch. I wash it, break the stems (as you did), and place on a sheet of parchment. I sprinkle with Himalayan sea salt, pepper, and a bit of olive oil, sometimes with lemon powder, then seal up in parchment packet. Roast at 350 for about 12 min depending on size and number of spears. Delicious.
Yummy!!
I grew up eating asparagus ONLY because of my Yankee mother. I never saw my southern relatives eat it though, maybe AL/TN border is still too south for asparagus? But I’ve never tried fiddlheads, supposedly popular in the North, but we weren’t allowed to visit until summer, in case of a late cold spell.
My ex’s family was southern, yet ate asparagus, even if they cooked it so much it was floppy like spaghetti!
One day I’ll try SUNFLOWER HEARTS. There used to be a movie of a chef prepping/cooking a sunflower heart, but host site is all wonky now. Most of what I found on sunflower hearts all linked to the movie from the wonky site, but here’s a blog post with some pictures and explanation:
http://www.wickedtastyharvest.com/wicked_tasty_harvest/2009/10/braised-sunflowers.html
(she embedded the wonky movie, so good luck with it – hopefully I’ve just hit the site while they’re tweaking things and the movie reappears).
I am going to have to check that out. Sunflower Hearts, haven’t ever tried that either.
I cut up my asparagus and pop in it the pressure cooker with a small amount of water and steam it for 2-3 minutes. That’s the only way my husband will eat it & it’s ready in a very short time. The leftover broth is great for adding to soup.
Oh, that is a great idea Becky!!
I recently took a vegan cooking class. I’m not vegan, but I wanted to learn to cook vegetables some way other than boiling them with pork or breading and frying them. The local vegan restaurant has introduced me to kale and Swiss chard. Yum! I now have several rainbow chard plants in my garden that I hope will be ready to harvest in a week or two! The grocery stores don’t carry it and it is kind of pricey at the health food store!
So what do you do with it Sonya??
The vegan chef recommended steaming it, but I was too lazy to get more cookware dirty so when I made it at home, I just sauteed it in a little olive oil in the pan that I’d just cooked the tofu in, then sprinkled it with a simple vinaigrette as she recommended.
I Love asparagus. I remember when my sister was pregnant with her son in the 70′s, she craved it. When we would go grocery shopping, she would buy 9 cans at a time. This was when they were big fat cans, not the skinny ones they sell now. She would get in the car, open up the glove box, take out a can opener, get out a can & start eating it before I had loaded up everything. She would drink all the juice out of it & eat it with her fingers. Always had 3 cans eaten by the time we got home. I used to think that was the most disgusting thing I had ever seen. Now I buy fresh, frozen, and canned & eat it all the time. It’s a wonderful vegetable. By the way, I love the quote about contentment. It is so very true.
Oh wow, I haven’t tried it anyway but fresh yet.
I really love asparagus. I prepare it by roasting, then drizzle with a THIN stream of roasted sesame oil (you can find it in the Asian section of the grocery store). Toss and enjoy either hot or cold. (Add some white or black sesame seeds on top if you have them). Super good!
Oh my goodness, I will have to look for that next time I go to the store! Thanks for sharing!!
The first way I ever ate asparagus was the way Mom made it when I was a kid. She called it creamed asparagus. You made a roux from butter and flour cooking the flour just until it begins to brown slightly then open a can of cut asparagus and pour all the juice in the roux then add milk until it thickens to a slightly thin gravy consistency, of course stirring all the while. Then add the cut asparagus to the gravy. Folks up north call it “White Sauce” I think.Season with salt and black pepper. Anyhow, then you just whop a can of canned biscuits on the edge of the counter and place the biscuits on the top. Momma always used the cheap little cans of biscuits with ten in each can. The seemed to fit the casserole just right. You can make this in a cast iron skillet or like my Momma used to do, in a white cornflower Corning Ware square skillet. Then bake at 400 degrees until the biscuits were brown and the gravy was bubbling. Talk about good. That is one recipe I still make to this day and I am just a tad over 63. I also do the roasted like the other ladies with EVOO and fresh pressed garlic and kosher salt ,black pepper and parm. Makes a wonderful side for grilled steak and baked potato. Christy, do you ever make olive cheese bread? It would be great with that meal. If you want the recipe just holler at me and I’ll get it to ya. Love your forums, lots of nice folks out there. God bless!
Oh my goodness, that sounds good!! I am going to have to try it!!
Christy,
Someone mentioned a pressure cooker. I have never seen any recipes from you using that appliance, but would love to. I bought one several months ago, but have yet to try it. I would love some ways to use it from a trusted source, such as you! Love all your recipes!
My mother used to stuff artichokes with a bread stuffing. They were delicious but a lot of trouble! I put marinated artichoke hearts in salads and spinach dip.
Give us some advice on artichocks! The marinated ones are wonderful. I have no idea how to cook a “fresh” one from the grocery – nor how to pick a quality one from the grocery. Thanks.
I served roasted asparagus to my family for the first time last year. I didn’t say anything about it and they wolfed it down. Later, my daughter asked if that was a new vegetable and said it sure was good. Ha! It was new to us.
My mother-in-law made us artichokes once. We pulled off the leaves, dipped in melted butter, and pulled them against our teeth. It was good, but not much there. Of course, the best part was the heart, it’s really good. I guess I need to make that for my fam, just so they can say they’ve had it. LOL! Love ya Christy!
Christy, I like to roast mine like your example. I also add grape tomatoes and garlic cloves and sprinkle with Parmesan. Delish! (Nobody mentioned how it makes your urine smell funny..lol)
Love all veggies! First had artichokes in a relative’s home in Calif. in 1984. At that time we never got them in grocery stores here in NC. It is still hard to find really good ones here. The best ones come from Trader Joe’s. Do you see good ones in Alabama? Please try them with someone who has experienced eating them.
Don’t trim off the stem -it’s very tasty.
I have to add my voice to those who love asparagus. I prepare mine the same way you do for roasting and grilling. Often I’ll add a squeeze of lemon juice and some balsamic vinegar for a stronger flavor. I recently purchased the Trinidad Lemon-Garlic marinade/salt from Penzeys Spices. YOWZA! Did that ever brighten the taste. If you get a chance to try some, take it.
I have come to love asparagus, especially when grilled or broiled. I prep the morning of (because I am never really on a true meal schedule and don’t know when I will be hungry). I lay the aspargus on a cookie sheet, drizzle with fresh lemon juice (the juice of 1-2 lemons depending on how big the asparagus bunch), then salt, pepper and EVOO. Cover with plastic wrap and let hang out. At some point during the day I roll the veggies halfway and re-cover. When I am ready to cook I will either broil on high, rolling once during the cooking or grill. YUMMY! For parties, I marinate the same way but wrap half in prosciutto for a salty, crispy component. BIG HIT!
Oh that sounds so good Debby!!!