Recipe of the Week: Grandpa’s Roasted Asparagus

Recipe of the Week:

Grandpa’s Roasted Asparagus

 

Asparagus is in season in early spring! Eating seasonal food is good for the immune system, and lessens food intolerances.  The body has adapted to eating different foods in every season of the year. These variances allow the body to rest and recover, and allow different nutrients to enter the body system precisely when it needs it most. Its amazing how earth provides what our bodies need, when we require it.  For example, watermelon is extremely hydrating, and cooling.  You will find watermelon in the height of its season in the most hot part of the summer, when you need cooling and hydration.  Wise and Genius Earth!

One of the benefits of eating in season is produce is so much better tasting and higher quality when it is in season.  Ever notice that a tomato in January is a sad tomato, but a tomato in August is heavenly? Scientist have actually documented that food grown in its prime season has different, and usually better, nutrient content.  Its also usually cheaper to buy food in season!

In honor of Spring, I am sharing one of my favorite seasonal recipes from my grandfather, his simple and wonderful roasted asparagus.  My family likes the skinny asparagus, but experiment and you will find that the big and the little ones have a vastly differing taste profile. You may also notice the the organic asparagus and garlic have more flavor than the conventional kind. Have fun with the recipe.  You can use other spices, or add a squeeze of fresh lemon juice.  Use as much garlic as you like, and as little salt as you need.  Any oil is a good choice, but my family favorite was olive.

 

Ingredients:

Bunch of asparagus spears

Fresh garlic cloves

Himalayan sea salt

Extra virgin olive oil

 

Directions:

Cut about a half inch from the bottom of each asparagus spear and lay it flat on a cookie sheet.  Cover the asparagus spears in oil.  Dice as much garlic as you like and sprinkle over the top of the asparagus.  Sprinkle with a little salt and love.  Roll the asparagus around in the pan, and cover all sides of the spears with the goodness.  Broil in a preheated oven for 5 minutes, or until just a little bit crispy around the edges.  Let cool and Enjoy!