To celebrate Spring, here's a deliciously simple asparagus recipe. This is very similar to the Roasted Asparagus recipe that Monica posted last year
( http://balanced4fitness.blogspot.com/2009/06/roasted-asparagus.html ), but the spicing is different, and it cooks uncovered. Try both! This recipe utilizes Herbes de Provence, which you can find jarred by Spice Island at most any grocery store. --A unique blend of spices, I especially like the lavendar in the Herbes de Provence. Try it on chicken, fish, and veggies.
Note for trimming asparagus
If you've ever wondered exactly how much of the asparagus stem to trim, try this method that I read about in Cook's Illustrated:
Hold a piece of asparagus about mid-stalk in one hand. With the other hand, hold the stem end of the stalk; bend this end downward until the stalk breaks. It will break easily at just the right spot to avoid waste & to also avoid cooking the tough portion of the stalk.
1 bunch of fresh asparagus (approximately 1 lb.)
1 to 2 tbls olive oil
1 tbls Herbes de Provence
Kosher salt to taste
Preheat oven to 400˚. Rinse & trim asparagus; pat dry. Line a baking sheet with foil (optional). Arrange asparagus, all stalks facing the same direction, on baking sheet. Sprinkle with olive oil & toss gently; it is easiest to toss with clean hands. Scatter Herbes de Provence over asparagus & again toss gently. Spread asparagus out into a single layer, and sprinkle with salt if desired. Roast, uncovered, for 12-14 minutes until tender when pierced with fork. No need to turn asparagus while cooking.
Serve immediately.
Serves 4
Cal: 80
Fat: 6.9g
Chol: 0mg
Carbs: 4.4g
Fiber: 2.4g
Protein: 2.5g
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