This recipe turned a 2 year old into a puddle of tears at the thought of his Gramma taking his beloved asparagus home with her.
Jack & The Asparagus Episode: Part 1 (“This is good!”) & Part 2 (“No! It’s mine!”)
The time quoted below if for fairly skinny spears. For chunkier ones, add 5-10 minutes to total cook time.
INGREDIENTS
- 2 bundles fresh asparagus
- 2 TBSP olive oil
- Kosher salt
- Freshly ground black pepper
DIRECTIONS
- Preheat oven to 425 degrees.
- Drizzle a bit of olive oil on a cookie sheet and spread around.
- Snap each spear individually to separate the woody bottom portion from tender spear on top. Place spears on cookie sheet. Here’s a VIDEO to demonstrate proper technique. If you like to find ways to involve your kids in meal preparation, this is a great activity for any toddler who likes to break stuff (a.k.a. ANY toddler).
- Drizzle some more olive oil on top of the asparagus.
- Sprinkle with kosher salt and grind some pepper on there.
- Keep uncovered and roast for 15 minutes. Remove from oven and toss the spears around and then roast for 10-15 minutes more.
Healthier Option: Use PAM Olive Oil or Butter flavor instead of the real deal.