Wednesday, March 11, 2009

Roasted Asparagus

I love asparagus. It's one of my favorite veggies because it is pretty versatile. It is great in salads, grilled, roasted, eaten cold with a little veggie get the idea. Did you know that it is part of the Lily family? Asparagus is an outstanding source of Vitamin K and folate and is known for helping to prevent heart disease. Another benefit that most of you mommies out there are familiar with is that folate is the great protector against neural tube defects in newly forming embryos during pregnancy.

Roasted Asparagus
1 large bunch asparagus, washed and ends removed
Olive oil
1 Minced garlic clove
Sea salt and pepper
Parmesan cheese(optional)

Preheat oven to 400. Lightly coat asparagus with olive oil and sprinkle with garlic and salt and pepper. Spread on a cookie sheet in a single layer and roasted until fork tender, but still slightly crisp about 7-10 min depending on the size of the asparagus. Sprinkle with parmesan and serve. Serves 4.

Note: If you have leftover asparagus, chop them and add to your morning frittata or put into a sandwich in place of the lettuce. Yum!

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