Happy Monday Everyone! Since spring is only 10 days away, I thought I’d share an extremely simple and quick recipe for my favorite Seasonal Spring Vegetable: Asparagus! Asparagus is packed with tons of vitamins and minerals and is very nutrient-dense. It is high in Vitamin K, folate, Vitamin B1 & B2, is known to help lower inflammation, plus tons more essential nutrients and health benefits for a healthy lifestyle.
Luckily, spring time brings with it many farmer’s markets with freshly-harvested produce. Where I live, there is a farmer’s market within a 15 mile radius of where I live every day of the week. This is great, because the sooner you eat a fruit or vegetable after harvest, the more nutrients it contains (and asparagus tends to perish slightly quicker than other vegetables, so the sooner you can eat it, the better!). Asparagus is also considered one of the “clean” vegetables that is less important to buy organic. According to a post on Mark’s Daily Apple, “residues from nine different pesticides were found on it…you might get a little worried until you look a little closer and realize that the most prevalent of the chemicals – methomyl – was only detected on 3.3% of samples tested.” If you can afford to buy everything organic, then by all means, do so! But I’m willing to save money wherever I can, and buying non-organic asparagus is a chance I’m usually willing to take.
Simple Roasted Asparagus
- 1 lb asparagus
- 2 tbsp. Extra Virgin Olive Oil
- Freshly cracked black pepper, to taste
- 1/2 tsp. salt
- Preheat oven to 400 degrees. Line baking sheet with aluminum foil.
- Wash and dry asparagus. Bend one asparagus spear gently, holding it on either end, until it snaps in half. Use the break point as a guide to trim the rest of the asparagus, discarding ends. (Or, you can keep the ends and use them in a stir fry or a soup!)
- Place asparagus on baking sheet. Drizzle olive oil over asparagus. Crack pepper over asparagus (I personally like a lot of pepper). Toss asparagus with finger tips until evenly coated with oil and pepper. Arrange asparagus on baking sheet into a single layer.
- Place baking sheet in oven for 6 minutes, until fork tender yet keeping a crunch (if using thicker asparagus, you may have to roast it for up to 9 minutes).
- Remove asparagus from oven. Sprinkle salt over asparagus, toss with a spatula or tongs. Enjoy!
I hope you enjoy this recipe! I enjoy asparagus cooked this way as a side at least once a week. So yummy! If you try this recipe, please let me know on Twitter or Instagram: @pinkandpaleo
More recipes coming soon!