Quick, easy, and tasty asparagus
Asparagus is a green vegetable staple in my house. I like my asparagus so that it still has a bit of a crunch. When I was growing up we would eat boiled asparagus to the point where it was mushy and we would dip it in mayonnaise. Today the thought of that is almost nauseating.
As per Wikipedia, asparagus is very good for you and nutrition studies have shown asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. Particularly green asparagus is a good source of vitamin C. Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fiber content makes it a laxative, too.
And speaking of diuretics, asparagus eaters are well aware that shortly after eating asparagus their urine will temporarily take on a whole new smell. A family friend once had a visitor from Japan staying with him. The Japanese visitor woke our friend up in the middle of the night and told him he needed immediate medical attention for a health issue he was experiencing. Turned out the after effects of consuming asparagus scared the bajebbers out of him and he was just fine.
A few years ago, my friend Kim catered my mother’s and her twin brother’s 80th birthday party and served asparagus. It was cooked to perfection. Since I discovered her method for cooking it, I have been cooking it that way ever since. It is so fast and easy, it will take more time to preheat your oven that it will take to prep and cook it!
Kim Bonde’s Quick, Easy, and Tasty Asparagus
- 1 bunch of asparagus
- 1/2 to 1 teaspoon olive oil
- Salt & pepper to taste
- Parmesan cheese
Preheat oven to 400F. Wash the asparagus. Trim off the tough bottoms (about 1″ off the bottom). Rub olive oil on the asparagus. Place asparagus on a cookie sheet. Salt and pepper to taste. Bake for 7 minutes. If the asparagus is very thin, reduce cook time to about 5 minutes. If the asparagus is thick, increase cook time to 8 or 9 minutes. Remove asparagus to a serving platter. Lightly sprinkle with shredded Parmesan cheese. The asparagus is good served hot or cold.
Cutting bottoms off of washed asparagus. I use the rubber band as a guide.
Here’s how I measure my olive oil
Washed and oiled asparagus
Cooked asparagus. Note the darker green color and sweat.
Cooked asparagus with Parmesan cheese and ready to eat
Spring has almost sprung. Eat some asparagus! ~merry~
It is a sign of spring. I usually have asparagus from about April 1 to the middle of June.
~ Ross Faris