One of my favorite side dishes is roasted asparagus. I used to eat it as a kid, but mom would smother on cheese, and cook it in the microwave…it was ok, but I don’t think I really enjoyed it. I think I just liked it because of the cheese. Well thank goodness I have found a much better way to eat this delicious vegetable. (Also if you watched Veggietales, how many are in the asparagus family, and what are their names? Comment below.)
Storing the asparagus is much like keeping a flower alive. Get a vase, add some water, drop in the asparagus spears, and keep in the refrigerator for up to one week. This will keep the asparagus from wilting and getting limp.
When ready to use, take the asparagus spears out of the vase and give them a good wash. Then dry them.
Take one spear, and starting from the bottom find where it will easily break, by snapping it in between your fingers.
Take that one spear and size it up to the others.
Using the broken spear as the guide, cut the bottom portion off and toss them away. (I don’t use the bottom portion, but you could save it and use it in another dish.)
Put the asparagus in a pan lined with foil – so much easier for clean up. Season the asparagus with pepper, parmesan cheese, and coconut oil. Toss it all together. Salt is not needed because the parmesan cheese is very salty.
Make sure each spear has been properly smothered with everything. Now my hands need a good washing. Then toss the pan in the 400* oven for about 10-15 minutes.
This is how I like my greens! Parmesan cheese melted on the spears, the spears are soft, but still have a slight crunch when bitten into. Just beautiful!
Serve with whatever is for dinner, for me…grilled salmon! Yum!