Sometimes it’s Meatless Monday, other times it becomes Tofu Tuesday. Like this time around. Dinner duty on Tuesday night and I was told to incorporate three ingredients: tofu, white asparagus and 3 chili peppers from our garden. Done, done, and … Continue reading
I love asparagus. Everything about it – must be the German in me. For the longest time I didn’t even know it was called asparagus, I thought it was spargel (asparagus in German), but that’s ok because that’s not the first word I’ve wanted to add to the English dictionary. To go along with my belief that foreign words are English where they definitely are not is my odd pronunciation of some words and even worse my creation of words, even though some definitely should be words – just saying but back to food…
Earlier in the week I just over roasted the asparagus with olive oil and spices (including tumeric). However, this time, I thought a bit of balsamic vinegar would add that extra element of taste and it sure did.
This is super simple and quick just needs time in the oven (time which I spent whipping up these guys – yum).
Asparagus (as much or as little as you want)
Salt & Pepper
Preheat oven to 400 F.
Clean/prep the asparagus – place in baking dish (I used a 9×9 glass dish)
Drizzle the asparagus with olive oil and season with salt and pepper
Bake for 20 minutes – be sure to flip the asparagus half-way through for even cooking on all sides.
Remove from oven and drizzle with the balsamic – you don’t need a lot – a little goes a long way.
Cheers to delicious veggies