In Utah, where I grew up, asparagus grows wild alongside most country roads. It was a weekly ritual for our family to take a walk and collect asparagus, so I ate it pretty much all spring and early summer. When I started cooking with Bryan, one of the first things he told me he didn’t like to eat was asparagus. I was okay with that, because it meant that there’d be more for me to eat. Then I made the mistake of roasting it, and now I have to share it with him.
I’m almost embarrassed to admit this, but between Bryan and I, we’ll easily eat several pounds of roasted asparagus in one sitting. And making this stuff couldn’t be easier.
Cover a sheet pan with tinfoil and heat the oven up to 400 degrees. Trim the ends off the asparagus stalks and clean. Toss the stalks in olive oil, salt and pepper and roast for 30-40 minutes, turning the asparagus once about halfway through.
We generally just use salt and pepper, but I’d imagine all sorts of seasonings would be good. I haven’t seen wild asparagus up here. It might just be too cold.
No seasonings? Cindy got me to learn to eat broccoli fixing it like this. She puts some seasonings tho but not a lot. I wonder if I could learn to eat this too?
It grows wild in Michigan too although I never knew that until Cindy showed me. I guess her dad use to harvest it for their family. It got to be a game in the spring to find the tell-tale signs as we drove back and forth to work. Did you find it wild CdA?