Spring is in the air! That means that colorful salads, fresh vegetables, sweet fruit, and refreshing beverages are soon to be donning our tabletops. That is certainly a thing to be excited about!
When it comes to green vegetables, we have had quite the influx of trends. There was the spinach sensation, the kale craze, and of course we can not forget the avocado. It is time to bring asparagus to the stage - although in continental northwest Europe, asparagus is white (due to the way it is grown).
Toss it in a pasta, wrap it in some bacon, grill it for a side, or pickle it. Any way you incorporate it into your food, it adds a long slender elegance. Being made up of 93% water, it is low in calories and sodium, making it a healthy option for those looking to get their summer bodies.
There are so many different options for dressing up your food with some asparagus stocks. Everyone’s favorite is prosciutto wrapped asparagus, but we’re here to give you something even simpler. If you are looking for the perfect spring side dish, consider baked asparagus. We promise you will be making this recipe many times this spring.
1 bundle of asparagus
1 tsp salt
1 tsp pepper
1 tsp italian seasoning
4 tbsp olive oil
½ cup grated parmesan
Preheat your oven to 400°
Wash asparagus and cut off about ¼ to ½ inches of the bottom of the asparagus
Coat asparagus in olive oil
Evenly distribute salt, pepper, and italian seasoning
Lay flat on a pan and bake for 8 minutes
Sprinkle parmesan on top and bake for another minute