I struggle with asparagus. I carried the aversion to its strange texture and almost bitter taste from my childhood. I remember pulling the old ‘push these around my plate so mom will think I ate some’ method every time she attempted to serve asparagus for dinner.
However, as an adult, I have learned how wonderful asparagus is and have since found ways to make it enjoyable and apart of my diet. Let me tell you, this hasn’t been easy. If not cooked right, Asparagus is slimy and stringy, nearly chocking you with each bite. I spent many dinners eating only the ‘tree tops’ because the stalks just grossed me out.
Well, I have finally found a method of cooking Asparagus that I looovvee. They come out crisp, fresh and not one bit squishy and stringy. I hope you enjoy it too!
What You’ll Need:
1 bunch of fresh asparagus
1 lemon
1/4 cup crushed almonds
1-2 tbsp olive oil
salt and pepper to taste
Preheat your oven to 500 and toss your asparagus in olive oil to evenly coat. Lay the asparagus flat on a cookie sheet and roast for 5-6 minutes.
Pull from the oven and sprinkle with crushed almonds, lemon juice and salt and pepper.
That’s it!
