Asparagus is one of those vegetables that is…well…interesting. First, think about the name. Asparagus. It just sounds funny. I looked it up and it has Latin origins and means “sprouting or shooting” grass. Interesting. Another thing I find interesting about asparagus is the different varieties – white and green. Complete opposites in color yet similar in taste. Asparagus is a spring vegetable, which means it’s definitely in season now and I do like asparagus when it’s in season. The shoots are tender and juicy when cooked right.
My earliest memory of asparagus involves my little brother and a small little pile of asparagus under his seat at the table. We were taught growing up to finish our plates. And we had to sit at the dinner table until it was done, since there were plenty of children that went hungry. One day we had asparagus for dinner. Which everyone loved…except my brother. So I was doing my after – dinner chore of vacuuming under the table and I found his asparagus in a neat little pile under his chair. Well, that was one way to make his asparagus disappear!
Anyways, the other thing I find interesting about asparagus is that it is a diuretic. And when you go to the bathroom, you can tell that you’ve had asparagus. But that’s enough about that, since this is a food blog.
So I like asparagus and I also like balsamic vinegar. I made balsamic oven-roasted asparagus for dinner the other day and it was delicious! I like it best when it’s oven roasted, but grilled isn’t bad either.
Start by washing and trimming your asparagus.
Lay it out on a sheet tray. Sprinkle with olive oil, balsamic vinegar, salt, pepper and garlic powder. Roll to coat.
Roast in a 375 degree oven for about 20-25 minutes until tender but still crisp.
1 bunch asparagus
1 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar (I used a white balsamic)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Wash and trim asparagus. Place on a sheet tray and sprinkle with olive oil, balsamic vinegar, salt, pepper and garlic powder. Roast in a 375 degree oven for about 20-25 minutes until tender and crunchy.