Learning how to cook asparagus has been a lengthy experience for me. I’ve always wanted to like this vegetable. It’s one of the first fresh options available in the spring and I’m always hearing about how nutrient packed they are. But I really don’t like their taste. I’ve found them bitter, grassy, and overall stinky!
My Mission to Learn How to Cook Asparagus and Like it
My entire family loves this spring vegetable. My co-blogger Marley loves this veggie. It starts growing locally in my region around February, right through the spring months until it gets too hot, usually around late April or early May. Every year, I look at it and will be served it at some point. I hope to myself that my taste buds will have changed over the winter. So far, no such luck.
Somehow, it has become a mission for me to learn how to cook asparagus in a way that I will like it. This year, I bought it every time I went shopping, and I googled my fingers off trying to find the best recipes to feature it in a way that is best for someone who just doesn’t like it.
Last weekend, I found the recipe, and I was so excited to be able to share it here.
Once I Discovered the Trick, I Found Out That It Can Be Adapted to Lots of Recipes
Until now, I’ve had it tons of ways. Blanched, boiled, lightly sauteed, pickled, and even bacon wrapped. I’ve had it tucked into baked chicken with cheese. What I hadn’t had is slightly charred. Sounds nuts, right? It’s not! Just slightly caramelizing it on all sides changes the entire flavor and texture! If you hate that mucky, grassy and earthy taste, texture and smell, then you’ll love this because it avoids it altogether.
Here’s how I did it!
Here’s How I Cook Asparagus and Really Do Like it!
For the simplest recipe – the one I discovered first – wash and trim the ends off your asparagus. Try and buy skinny ones instead of the big thick ones. This recipe works best the skinnier your veggies get. Coat them lightly in extra virgin olive oil and minced garlic, then spread them on a baking sheet. Add a small amount of sea salt and some black pepper. Bake in the oven at 350º until they juuuust start to seem crispy and dried out at the tip and are darker along their length. If one or two get a bit charred looking, that’s okay, because they taste great, too!
Easy, right? You can do the exact same thing in a frying pan or even on the barbecue! The key is to get the slim ones, amp up their flavor with garlic, salt and pepper, cook them with olive oil and make them very well done! Enjoy!
If you make my recipe, please snap a pic and tag me when you share it on social media!
