Happy spring, Simple Eaters! Who is ready for some warmer weather, sunshine, and bright fresh vegetables?! Now that the temperature is changing, we all end up spending more time outside loosening up our tight joints from winter. We also do less heavy cooking, as we begin to come out of hibernation and cook aligned with the season.
The best part of spring is the vegetables—artichokes, arugula, asparagus, beets, bok choy, carrots, fava beans, garlic, herbs, leeks, salad greens, morels, onions, peas, potatoes, radishes, ramps, rhubarb, scallions, spinach. Colors and flavors galore! These are so fresh, they usually need minimal or no cooking and don’t need any fancy recipes because they speak for themselves. I think we often forget that delicious food can be SIMPLE almost all of the time. That’s why I wanted to share my quick and easy roasted asparagus recipe with you—5-7 minutes, and done!
Asparagus is basically a super food. It has about 100 phytonutrient compounds, which have anti-oxidant and anti-inflammatory properties. It also contains high levels of quercetin, which supports the immune system. Asparagus is LOADED with vitamin K, folate, copper, vitamin B1, selenium, vitamin B2, vitamin E, vitamin C, phosphorus, and fiber. This roasted asparagus recipe is simple, yet will knock off your socks with the freshness and explosive flavor. It has a quick cooking time to maintain nutrients and is one of the best side dishes for chicken, fish, beef, seafood, beans, or lentils, you name it. Happy eating!
- 1 bunch asparagus, washed, tough ends trimmed off
- 1 ½ t extra virgin olive oil
- pinch sea salt
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Lay the asparagus evenly in one layer on the baking sheet.
- Drizzle olive oil and sprinkle sea salt on asparagus.
- Roast in the oven for 5-7 minutes or until asparagus is bright green. (Do not overcook. It should still have a crunch when removed from the oven.)