Asparagus Recipe…Better Than Dirt.

AUTHOR: | POSTED: May 8, 2012 | COMMENTS: 4 Comments
CATEGORIES: Love This...Not So Much,

Carolyn Savage

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.

Broiled Asparagus


  • One bunch of asparagus (we prefer skinny asparagus spears)
  • Olive oil
  • Sea Salt
  • Half a fresh lemon


  1.  Wash asparagus spears, breaking the bottom (yucky tuberous part of stem) off and discarding.
  2. Lay asparagus on cookie sheet and drizzle with olive oil and toss to coat.
  3. Sprinkle sea salt on spears.
  4. Broil for six minutes (Thicker spears take longer) or until the spears “green up” and pucker a bit.
  5. Remove from oven and squeeze fresh lemon over asparagus and toss to coat. 
  6. Serve warm.

4 Comments on “ Asparagus Recipe…Better Than Dirt. ”

  • Sharon Williamson | May 8th, 2012 8:30 pm

    I could never swallow brussle sprouts as a kid but one time Tom and I were dieting he cooked them in chicken broth by boiling them in the microwave.The broth covered most of the taste and now we have them all the time-I think he added olives also.

    Variation on your asparagus is to add sweet red peppers also=looks nice on the plate!

    Good work girlfriend-give everyone a hug from me.Sharon and Tom

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  • Carolyn Savage | May 9th, 2012 8:58 am

    I know he’s good at boiling things. My deviled eggs on Easter were cooked to perfection thanks to his fourteen minute rule! How long does he recommend these go in the microwave?

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  • Marie | May 8th, 2012 11:40 pm

    My favorite way to serve brussels sprouts is roasted. Cut the bottoms of the brussels sprouts and cut in half lengthwie. Toss with olive oil, lots of garlic powder, pepper, salt, and sage. Put in casserole dish in oven preheated to 400. Cook for about 25 minutes, tossing once, halfway through cooking. Enjoy! 🙂

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  • Carolyn Savage | May 9th, 2012 8:56 am

    Okay Marie…I’m headed to the store today (with all three litte ones). I’m going to buy a bag and cook them up. I’ll let you know if Ryan thinks they taste better than dirt.

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