Over the past couple years asparagus is become one of my very favorite veggies. It taste delicious, it’s so easy to make and it goes with so many awesome dishes. I’m going to be incorporating asparagus into our Thanksgiving feast this year and I’m going to share with you how I make it.
One big thing about cooking asparagus that you always need to remember is to always cut off the hard brittle ends. I personally just snap it off and where breaks is where it supposed to break. By doing it this way I never get woody textured asparagus.
While the oven is heating I break off the ends I drizzle the whole batch with Kasandrinos Organic Extra Virgin Greek Olive Oil (500 ML Bottle)
and I tend to vary the spices that are used based on what I’m serving it with. To keep it simple for this large Thanksgiving feast I sprinkled in salt, garlic powder, and onion powder. Mix it all together in your baking dish and place it in the oven for 8 to 10 minutes. 8 minutes seems to be the sweet spot for my oven. It keeps the asparagus from going limp yet still cooking it completely. It is absolutely delicious and so easy.
That is literally it! Such an easy side dish.
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