With spring on the horizon, I am excited about our asparagus bed. This will be the third year for those little babies and we will be able to cut asparagus for a couple of weeks!
It is hard to believe that we planted the asparagus bed three years ago! There was a lot of preparation for three, forty foot rows! The rows were first dug 2 1/2 feet deep then about 10 inches of manure were added and drip irrigation was laid – you can see pictures of the actual process in Asparagus Bed.
That was just the prep work! Then came planting the crowns. I remember opening the box of crowns when it came in the mail and thinking, “What in the world!”. The crowns looked like a ball of spaghetti noodles that had gone bad – reeeaaallly bad!
I laugh now as I think back to my city-girl naivety! I have learned so much – to put it another way – I’ve come a long way baby!
So, in my anticipation of all the asparagus that is to come, I decided to begin experimenting with ways to cook it. Last year as we cut asparagus, much of it was eaten raw. It was delicious but, this year we will be able to harvest a lot more. I am determined to find delicious recipes and not just eat it raw or in scrambled eggs!
I do normally follow a grocery list based on my menu plan and this helps me stay on my allotted grocery budget. And, while I really have been thinking about new recipes, the rest of the story is…
I went shopping while I was hungry! You know how it is when you are hungry and in the grocery store – eeeeverrryyyything looks good!
The asparagus was no exception – with its deep green color and little purple tips, it just seemed to call my name.
And, I answered!
With our family size, asparagus is not a vegetable that we have very often – it is a treat! After it jumped into my grocery cart, the first idea that popped into my head was roasted asparagus. We have enjoyed roasted vegetables for years and they are so easy even in the oven.
Easy was key! We are pruning the vineyard or, to be more accurate, John and the children are pruning! With my broken arm I have been officially banned from pruning this year. Being somewhat limited in what I can lift and move, easy recipes that require little stirring and prep work are winners and, Oven Roasted Parmesan Asparagus is definitely a winner!
Be sure to watch the asparagus and not let it cook too long! If you do, you will end up with limp asparagus which will still taste good but there is just something about a ever so slight crunch!
- 1 lbs asparagus spears washed
- 1/3 c. olive oil
- 4 Tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- I buy all my real salt herbs and spices from my affiliate partner, Starwest Botanicals. They are organic, non-irradiated and more flavorful and aromatic than others I have tried.
Preheat oven to 375 F.
Mix the olive oil, Parmesan cheese, garlic powder, sea salt and black pepper together.
Place the asparagus in a mixing bowl, drizzle the oil mixture over the asparagus and toss gently to coat.
Place the asparagus in a single layer on a baking sheet.
Bake 10 - 15 minutes or until tender.
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