I never ate my veggies as a kid. I really didn’t care for veggies at all until my oldest child started eating solid food. When I started paying attention to nutrition labels and what I was feeding him, I also started paying more attention to what I was consuming.
My husband and I started to be more open to what new foods we tried. Not just open-we were excited. So once upon a time we tried asparagus. It was good. Decent. Not bad. I think we might have cooked it in a saucepan with a teensy bit of water. We had it from time to time, always cooked the same way.
Until one day I tried cooking them in the oven. I can only assume I was inspired by laziness-I’m sure I was already cooking something else in the oven.
Now it’s the only way we eat asparagus.
Rinse the asparagus, snap off the ends, then line them up like little soldiers ready for veggie battle. (Use parchment paper for easy clean-up. Vegetable war is messy.)
Melt some butter (or, you can use olive oil) and mix with dijon mustard. Drizzle on top of the asparagus. Then sprinkle some parmesan cheese right on top. I usually don’t add mushrooms but they were begging for some attention.
- Fresh asparagus
- 2 Tablespoons melted butter (or olive oil)
- 1 Tablespoon dijon mustard
- 2 Tablespoons parmesan cheese
- Preheat oven to 400 degrees.
- Rinse asparagus and snap ends off.
- Arrange on a cookie sheet lined with parchment paper.
- Mix melted butter (or olive oil) with mustard and drizzle over asparagus.
- Sprinkle parmesan cheese on top.
- Cook in preheated oven for 20 minutes.
- Don't over cook! You don't want sad, gray, limpy asparagus. The asparagus will turn a beautiful vibrant green color when it's time to take it out.