Frank actually hates asparagus, but I love them and have avoided them through 4 years of marriage. But last night, to spice up a dull Monday and just be overtly rebellious in general, I decided to risk it all and cook asparagus with our grilled pork chops and lake rice.
I know you’re all thinking, what a terrible wife, I make him eat vegetables, but I did. I admit it. And guess what? He really liked them…enough to where he said I could even make them again! I love nothing more than victory, especially when I’m right. Enjoy these simple, healthy, colorful veggies with just about any kind of entree or main dish. They are just starting to peak, too…asparagus is at its best in the Spring.
- 1 bushel of asparagus (look for brightly colored, tightly packed at the tips)
- 1 tablespoon of olive oil
- 1/2 fresh lemon
Preheat oven to 400. Take the asparagus, wash and break them off at the ends. BEGINNERS TIP: asparagus will naturally break at a certain point near the bottom, if you slightly bend it to snap off the bottom. It’s kinda fun.
Place the asparagus on an aluminum foil-lined cookie sheet and drizzle the olive oil over them, rolling them around to coat them well. Salt them to taste and then roast at 400 for about 10 minutes. Don’t leave them in too long or they will char and shrivel up (not good).
Right before serving, squeeze a half of a fresh lemon over them and serve immediately.