AUTHOR: Carolyn Savage | POSTED: May 8, 2012 | COMMENTS: 4 Comments
CATEGORIES: Love This...Not So Much,
I made brussel sprouts one day, recently. I must have screwed them up because no one liked them. (I’m looking for a good brussel sprout recipe. If you have one, send it along and I’ll post it with your permission!) As the boys were trying to choke down the sprouts the following conversation occurred at our dinner table…
Ryan – Mom, just serve celery. I like celery.
Me – (Confused) I’ve never served you celery in your life.
Ryan- (More confused than me) Uh-huh. We have it at least three times a week.
Me – That must be at your other mom’s house. I can’t tell you the last time I even bought celery.
Ryan – (Annoyed) We just had it last night. You know, those green stalky things.
Me – Ah…You mean asparagus.
Ryan – Celery…Asparagus…whatever. I like it better then these. These taste like dirt.
He’s a particularly blunt food critic.
Nevertheless, Asparagus is one of our favorite vegetables. I’ve prepared it a number of ways, even purchasing an asparagus pot, which is now collecting dust in my cupboard. I’ve determined I prefer to broil it. It’s quick and quite tasty. My kids never complain about having to eat their vegetables when this is on their plate. I guess my asparagus doesn’t taste like dirt.
- One bunch of asparagus (we prefer skinny asparagus spears)
- Olive oil
- Sea Salt
- Half a fresh lemon
- Wash asparagus spears, breaking the bottom (yucky tuberous part of stem) off and discarding.
- Lay asparagus on cookie sheet and drizzle with olive oil and toss to coat.
- Sprinkle sea salt on spears.
- Broil for six minutes (Thicker spears take longer) or until the spears “green up” and pucker a bit.
- Remove from oven and squeeze fresh lemon over asparagus and toss to coat.
- Serve warm.