Eat Your Veggies

For lunch today, I had asparagus in a vegetarian sushi roll along with tofu. It was really yummy. The asparagus was cooked and tender, yet not mushy–in other words, perfect. I must admit that many times I have cooked asparagus too long, to the point that it was falling apart. When that happens, it looses the great texture that makes asparagus a delicious vegetable. Steaming asparagus is probably the easiest and most common way of preparing it. You can also boil it in a pot of water. I have also added it to vegetable roasts quite successfully. Here’s how:

Get out an oven safe pan and line it with aluminum foil. Turn on the oven and set to about 425 degrees.

Wash and then cut red potatoes (about 2 per person)  in halves or quarters, and cut sweet onions (one medium sized per two people) into rings. Wash your asparagus and cut off the hard ends about an inch or so (not the pretty textured ends, but the other ends where you can see they were cut when harvested).

Place the potatoes, onions and asparagus into the pan. Drizzle with a little olive oil (enough to coat with a light layer of oil–you may need to turn the vegetables so that all sides are covered with the oil). Sprinkle with your favorite seasonings. Personally, I like rosemary or dill, but your tastes may be different.

Place the pan in the preheated oven and bake until vegetables are tender (you need to check them after about 20 minutes and then every few minutes, until done). If you would like a more brown coating to the veggies, switch the oven to broil the last few minutes until the veggies have the color that you desire.

Remove the pan from the oven, spoon the veggies onto a plate and eat up!

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