When I met my husband, he was convinced that asparagus was the most disgusting, slimy, revolting vegetable on the planet. “You’ve never had my asparagus,” I told him. He’d only eaten asparagus out of a can, soggy and salty and mush. That is no way to eat any vegetable, but especially fragile asparagus spears. The best way to eat it is freshly cut from the garden, drizzled with olive oil, and roasted. You can find the details of that roasting method in my egg and asparagus salad post. This recipe takes my favorite method and makes it even more appealing than I thought was possible, and it’s no more difficult than the original.My asparagus-hating husband adores it cooked this way.
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