Spring time means Asparagus at our house. Jesse and I both grew up in Idaho and have fond memories of driving on back country roads and cutting fresh Asparagus off the ditch bank. We aren’t finding any asparagus on ditch banks as of late, but our local grocer has gotten some in and we simply couldn’t resist.
Asparagus is wonderful for many reasons. It is low in calories, contains no fat or cholesterol, very low sodium, and is an excellent source of fiber and various vitamins and minerals including folic acid, Vitamin A, B Vitamins, and Vitamin C, just to name a few.
I learned about Roasted Asparagus from one of my favorite Chef’s, Chef Tom, and adapted it for my family. It is super easy and a delicious way to get one serving of green veggies for the day.
What you’ll need:
In a shallow dish, pour balsamic vinegar and worchestershire sauce. Sprinkle in some granulated garlic. Don’t worry about being exact. Add in the asparagus and roll it around in the mixture until each stalk is coated.
Spray a cooking sheet with olive oil and line with coated asparagus. Bake in oven at 400 degrees for 15 – 20 minutes or until done.
Let me know if this becomes a favorite at your house, too!