So, with spring and all its abundance upon us (Or at least hopefully heading our way. Please. I mean really, can the snow just STOP?), let's all take a moment to reconsider how we (mis)treat our veggies. Even the frozen guys deserve more than a spin in the radiation-box from time to time. Let's take the time to plan ahead and saute, roast, grill, steam, sweat, dress and otherwise LOVE the ones who do so much to love us back.
In the spirit of abandoning thoughtlessly-prepared vegetables, I thought I'd share with you one of my favorite preparations for one of my favorite spring vegetables: asparagus.
One of the things I love most about vegetables is that if you treat them right, they will reward you handsomely. Like when you broil asparagus- the sugars caramelize and the tips get a little crispy and it's a whole new level of asparagus delightfulness. And for those of us are who are busy or scatter-brained or just plain lazy, broiling asparagus is simple and relatively quick.
1 lb. fresh asparagus, washed and trimmed
Raise your oven's top rack to the uppermost position and then preheat your oven's broiler. Place the asparagus on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Place baking sheet in the oven until asparagus is charred, but not burnt. (Keep an eye on it- it took about 6 minutes in my toaster oven back in Las Vegas and about 15 in my mom's oven at 6500 feet.) Serve immediately. Thank me later.