More Asparagus Please!

May 14, 2015 6 Comments

This is the easiest time of year to be a blogger if you are into healthy eating.

As I walk into the produce section, all my favorites are less expensive and fresher than any other time of year. Yes, I am a fan of asparagus and I make my entire family eat it.

My favorite way of cooking it is to roast it because it turns out sweet. Also, I don’t have to watch it as I do other important things like chase the dog so I can get my sandal back.

There is nothing to fear about buying or cooking asparagus. A few tips:

Look for the thicker stalks - most chefs think they taste better
Use them the day you buy them - aging them in your fridge is not a good idea
Do not boil them - yuck!

All you have to do is snap off the blunt ends, toss them on a rimmed baking sheet with some olive oil, salt, and pepper and wait 15 minutes.

You can wrap asparagus in ham or prosciutto if you have it around for a nice party snack.

I add grated Parmesan cheese (just a little) to add a salty and cheesy element to the asparagus. Below, I have added a link to my favorite grater - having awesome tools makes cooking so much more fun.

Or skip the cheese and squeeze fresh lemon juice over the stalks.

If you have time, roast a couple bunches of asparagus and then keep it in your fridge for (you guessed it) snacking. Add them to salads or omelets to get more vegetables into your diet.

My kids eat these because we call them "trees" and they pretend they are dinosaurs. Hey - whatever works!

Roasted Asparagus Recipe

1.6 from 24 reviews

(4 servings)

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Ingredients

1 bunch asparagus (approximately 1 pound)
1 tablespoon olive oil
salt and pepper to taste
grated parmesan cheese (optional)
lemon wedges (optional)

Instructions

Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil (for easy clean-up). Snap the blunt ends of the asparagus and toss it with the olive oil, salt, and pepper. Cook for 15 minutes (or until desired tenderness). Add parmesan cheese or lemon wedges and serve immediately. OR store in fridge for up to a week.

Nutrition Facts

One serving without the cheese is 53 calories, 3.5 g fat, 4.4 g carbohydrates, 2.5 g protein, 2.4 g fiber, 2 mg sodium, 1 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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6 Comments:

I love, love, LOVE asparagus! It's possibly my favorite vegetable. I love to cook it in the oven but I find 8 minutes at 400° is just perfect for it to be slightly crunchy.... any longer and I find it to be too soggy! It's all delicious on the bbq... medium high heat for about 5 minutes, turning every minute or so, YUM!!

rebekah

Please, please, please give asparagus another chance. It is such a healthy choice, but many of us were introduced to asparagus cooked in sinfully disgusting ways.
Eating vegetables can be a delicious, filling option, It isn't necessary to be hungry to lose weight.
Four POUNDS of asparagus is less than 400 calories. Four POUNDS of blueberries is less than 1,000 calories. No reason to reach for fattening foods: if you are still hungry, have another helping of asparagus, another helping of blueberries, and then another.
I am a psychotherapist who counsels/coaches people with weight issues at TherqpyOnLocation.com. I encourage thinking outside the box. Hunger is the main reason that we fail to lose weight. Hunger is unnecessary.
If we have quick access to several pounds asparagus (all baked and ready to reheat), and pounds of frozen blueberries (plain or blended with liquid, making yummy blueberry ice cream), we will not be tempted to eat junk.
Hunger makes bingers of us all. It is NOT necessary.
Thank you Snack-Girl for giving us such delicious alternatives to unhealthy food choices.

Sue Clark, TherapyOnLocation.com

I also love asparagus, but want to know how to freeze it that it will not be soggy.

Karen Majeski

I love this recipe for asparagus. Cut stalks into two inch segments and sauté in olive oil. After five minutes add the zest of one lemon and two tablespoons toasted pine nuts. Sauté together another two to three minutes. Serve with shaved Parmesan. Delicious.

Debra Cervelli

So strange - I prefer the thinner stalks! I don't like it when steakhouses serve the thick ones - too woody. I got the tip to try the thinner stalks from a post on French cooking. I guess you just have to discover what you like!

Carrie @ Season It Already

I need to try this. Without the cheese, since I'm just sticking to my diet plan. Asparagus are just something I need to snack on.

Jane