Asparagus is a perennial plant and spring vegetable that came to the New World around 1850. It was first known as sperage, derived from the Medieval Latin word sparagus. The Greek aspharagos or asparagos comes from the Persian word asparag meaning “sprout” or “shoot.” It is the young, thin asparagus shoots that are commonly used for food because once the buds begin opening the shoots quickly turn woody. Asparagus is served in a number of ways as both a side dish and appetizer including pickled, stir-fried, grilled, oven-roasted, sautéed, and even raw in salad.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 400°F.
- Wash and trim off about ½-inch of the hard ends of the asparagus.
- Grease the bottom of a baking dish with olive oil and place the asparagus inside the dish in a single layer.
- Drizzle more olive oil over the asparagus and season it with the garlic, salt, and pepper.
- Place the dish in the oven and roast for about 12–15 minutes or until the asparagus is just tender.
- Remove the asparagus from the oven and squirt with lemon, if desired, before serving.
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