Wednesday, March 10, 2010

Yummy Asparagus "Fries"

I used to think I didn't like vegetables.  The more I learn how to cook them well, however, the more delicious I find them.  Asparagus is one of those vegetables that I learned to enjoy.

Before I learned how to make asparagus "fries", I had only had the soggy, slimy, canned asparagus.  Yuck!  No wonder I thought I didn't like it!  It turns out that I only didn't like the canned kind.  (As with most canned vegetables.)

The way I like to cook asparagus is to roast them in the oven.  Here's how:

1.  Wash the asparagus
2.  Bend the asparagus from tip to tip and let it break where it breaks.  It will "show" you where the tender part ends and the tough part begins.  (I learned this tip from watching Rachel Ray one day.)
3.  Spread the asparagus tips on a cookie sheet and spray with olive oil cooking spray.  (or you can drizzle with olive oil, but I find the spray works better b/c it's more uniform.)
4.  Sprinkle with Celtic Sea Salt and oregano and put it in the oven at 350 degrees or so.
5.  Roast for about 20-25 minutes until the asparagus gets slightly brown and crunchy at the ends.
Serve immediately as a side dish. 

They taste delicious this way.  It's almost like eating fries!  (...well, almost.)

4 comments:

  1. J'adore roasted asparagus, steamed asparagus drizzled in good olive oil and raw asparagus snapped into inch-long pieces and tossed through a salad (choose the thinner ones for eating raw). And you're right, tinned asparagus is surely in no way related to fresh asparagus!

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  2. Good idea about eating it raw! I haven't tried it, but it sounds good (especially in a yummy dip). Thanks for reading and commenting. :-)

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  3. Canned asparagus is too salty for us, but recently we found some canned ones on sale for $1.00 each. I made a lovely soup with shrimp stirred in at the end. Try it. Puree the soup before adding the shrimp. let me know if you want the recipe. I will send it on FB.

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  4. That actually does sounds really good, Dot!

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