This is a post on roasted asparagus. I prefer to pick my asparagus from the wild. Every spring, patches of asparagus sprout tons of delicious asparagus stems. Did you know that you can find asparagus growing wild across much of the country? I know around my house there are a few wild patches in parks and around rail roads. Most people don’t recognize what these patches are and they are virtually untouched. Otherwise, plant some in your garden. You can harvest it during it’s second year and then only until the fourth of July of each year after.
One of my favorite ways to eat asparagus is to roast it. Roasted asparagus is a delicious way to use up the extra asparagus in your garden and to make a great side dish. The recipe is fast and very good. While asparagus can be eaten raw, it is much better, and most often cooked. This post will show you how to make roasted asparagus like a champ. By champ, I mean, cheap, fast and delicious.
This asparagus recipe uses the Spiceé Gourmet Tuscan Blend to season it as well as olive oil and balsamic vinegar. For the entire recipe and a printable version please visit Spiceé Gourmet .
- Red onion
- Olive Oil
- Balsamic Vineger
- Spiceé Gourmet Tuscan Blend
When you roast asparagus make sure to first rinse it under cold water. Then cut off the woody stems. Lay it asparagus on a baking sheet and sprinkle with olive oil and balsamic vinegar. To add color and flavor, put some slices of red onion on top. Finally, sprinkle the asparagus with the Spiceé Gourmet Tuscan Blend.
Roast in an oven under a broiler on high. Serve hot as a side dish.
This roasted asparagus dish can also be made on a grill. Think about using a grill pan to keep the asparagus from falling through the grate. Careful when adding the oil, it may burn on the grill.