11 January 2013

Simply Asparagus



I’m told on good authority, the new year is here.  2013 arrived all bright and shiny well over a week ago now.

And where am I?  Running behind the mainstream, as usual; getting there in my own sweet time.

I must confess….. I am a slow starter in most every new year. I can rarely even blame an exuberant New Year’s Eve celebration as the cause.  I guess that’s just the way I approach new things; with guarded curiosity.

Like most new years this one has found me pausing to sweep out the old before I jump into the new. I have been collecting items to donate to Goodwill as I try to lighten my load in the pursuit of simplicity.

Stirring a pot of Black-eyed Peas on New Year’s day I began to shift my focus from rich menus and pretty confections to simple ingredients, simply prepared.  It feels good to choose a few vegetables at the market, wash them, trim them and very simply apply heat to bring out their natural goodness. 

This roasted asparagus is an example. It is beautiful and so easy to prepare.   It can scarcely get any simpler than this.


Roasted Asparagus

1 pound asparagus spears, more or less
1 Tablespoon olive oil
salt and pepper

Wash and trim asparagus.

Drain asparagus spears and pat dry.  Arrange on a baking sheet. Drizzle them with the olive oil turning them until they are completely coated. Sprinkle with a little salt and pepper.

Place asparagus in the oven and roast at 400F  for 15 – 20 minutes, or until tender. 

Arrange asparagus on plates and serve.

Note: If your new year inclinations inspire you to dress this up just a little, drizzle on a few drops of balsamic vinegar, a quick squeeze of lemon juice or dust with a bit of grated parmesan cheese, as desired.

Enjoy!

2 comments:

Anonymous said...

Are those black olives also on the plate? Curious!(Lynn Phillips)

Lisa said...

Hi Lynn! Yes, they are big black olives. I'm planning to post about Brussels Sprouts soon. :) Happy New Year!