Asparagus is considered by many to be a "spring tonic" since it is one of the first plants to be harvested after winter.
I prefer to roast asparagus (over or grill) with olive oil, a light spritz of balsamic vinegar, and lightly dressed with grated Parmesan cheese while still warm.
It’s all good. I have actually used those same ingredients for the oven roasted, and it’s good too.
My asparagus recipe - avoided asparagus MY WHOLE LIFE - then, a few years ago, had some grilled at a restaurant (don’t go there anymore, can’t afford it) - with butter.
I replaced my side steamed broccoli with butter and ordered their asparagus from then on. Though last night, had a lot of steamed broccoli since I’m trying to diet.
Pinging my prophecy list with one of my rare, kooky (of course) recipes. 10 minutes is probably enough if you keep tossing the asparagus every minute or two.
Snap off the white bamboo-type ends of asparagus and rinse in cold water. I sometimes let them soak for about
10 minutes.
In a skillet, combine finely-chopped white/red onion, green/red/orange/yellow pepper, some Italian dressing,
several pats of butter and some soy sauce. Medium heat (4/10) until reduced onions / browning.
While that’s going toss the asparagus into a large bowl, drizzle with olive oil and salt (or sea salt) and
toss.
Into the skillet goes the asparagus. I add lemon pepper, garlic salt and concentrated lemon juice (1-2 tbsp.
approx.). You could juice out a lemon, perhaps even slice it and add it in without the seeds.
Meanwhile, microwave some bacon, chop into 1/2 inch pieces, and slide all that bacon and fat into your skillet.
I let it run in the med heat skillet (4/10 heat) for 10 or 20 minutes; depends on how you like your asparagus.
THEN, yes, top with Parmesan cheese.
For a variation, grill the asparagus after the olive oil and salt toss for some nice grill marks, then toss in
skillet.
Enjoy!!!! It’s awesome!