-
1
Preheat oven to 400 degrees F.
-
2
Place asparagus in a large plastic bag.
-
3
Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil.
-
4
If necessary, add only enough of the remaining olive oil to coat the asparagus.
-
5
Place the asparagus in a single layer on a cookie sheet, season with salt and pepper.
-
6
Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
-
7
Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off.
-
8
Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out.
-
9
The weight will come off quicker with home cooked healthful meals and you know it.
-
10
Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms.
-
11
Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling.
-
12
Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
-
13
Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done.
-
14
Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
-
15
If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
-
16
Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible.
-
17
Skins should be smooth and bright colored with tightly formed heads.
