I love asparagus! Anyone else? Anyone? I don’t really recall eating this vegetable growing up but the past few years Mr. FeistyEats and I have had it quite a few times. Asparagus is actually really good to eat with just a little fat (butter or olive oil) and salt and pepper and cooked for a quick 10 minutes or so. Once and a while it is nice to spice it up a little bit though.
A few fun facts about asparagus from Wikipedia:
- Asparagus is a perennial plant growing 39-59” tall!
- They have bell-shaped flowers that are green-white to yellow in color.
- Male and female flowers are on separate plants, but sometimes hermaphrodite flowers are found.
- The fruit is a small red berry, poisonous to humans.
- Asparagus has been used as a vegetable and medicine, having diuretic properties.
- Asparagus is low in calories and very low in sodium. It has a lot of great vitamins and is a good source of fiber and iron.
- Common ways to prepare asparagus are pickling, roasting, steaming and in stir-fry.
- Choose asparagus at the grocery by looking for violet tops, sturdy stems and be sure to rinse them well when you get them home to get any sand or dirt off of them.
- Asparagus is a useful companion plant for tomatoes as the tomato repels the asparagus beetle.
- It is well-known that asparagus makes your pee smell if you eat a lot of it. It is true. Trust me. Ewww.
Anyway – to prepare your asparagus you can snap off the end. You can use both hands to “break” the woody end off – it will snap off at the natural place for the plant. Or, you can just guesstimate and chop all the ends off of the asparagus.
We had Mr. FeistyEats parents over for dinner again so I was looking for a nice asparagus recipe to serve them along with beer can chicken we were having on the grill.
Beer can chicken? Yeah, just season your chicken and put it on a can of beer and grill until done. The beer helps keep the chicken moist. This is one of the chickens from the CSA farm we belong to. Delicious!
Roasted Asparagus with Browned Butter Sauce – it doesn’t get much easier folks.
- 40 asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Preheat oven to 400°.
- Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
- Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.
Seasoned with salt and pepper, ready for the oven.
The finished meal – spinach salad with carrots, asparagus and beer can chicken breast. Delicious. I LOVED the sauce – salty, nutty and buttery. I dipped my chicken in some of the leftover sauce. Yum. If you kind of like asparagus, try this recipe and it’ll go over the top for you!