Baked Asparagus!

As a kid I absolutely hated Asparagus....no really, hated it! There was just something about the way you would bit into it and the green water would come squirting out, plus the fact that it felt like I was trying to chew through a bunch of stringy grass....yuck!, Yuck! Yuck!
Well, the good news is as I've gotten older I'm not apposed to trying new things or old things again! Like Artichokes...didn't love them, but I do now! And so do my boys! In becoming a better cook, I've really found that it's all about finding the best way to prepare it, and making sure you use fresh ingredients.

So, if you are not an Asparagus lover, be brave & try it again prepared this way!

Baked Asparagus

2lbs Asparagus
2 Tbsp Olive Oil
3 Tbsp Minced Garlic
Salt & pepper to taste (I use Kosher Salt, & Ground Pepper)

1. Start with fresh Asparagus!
*Before purchasing Asparagus, try bending the tip of one of the stalk's to see if it snaps & is crisp.
Also, as soon as you get the Asparagus home cut a small slice off all the bottoms & set in a cup of water in the refrigerate. This will help keep the Asparagus fresh for almost a full week!

2. Cut bottoms off!
When ready to prepare, rinse, and cut the bottoms off. (In cutting the bottoms off, use your finger nail and push it into the stalk starting at the bottom and work your way up the stalk. When your nail goes in easily then you know you've reached the tender part. Cut the stalk bottom off there! *You don't have to do this for every piece just do it once so you have a general idea of how much to take off the bottom. I always figure about 2 inches) Remember this is the hard part that is not easy to chew even after you've baked it.



3. Spread Asparagus out on a cookie sheet.

4. Coat with 2 tablespoons of Olive Oil.
The easiest way to do this is by drizzling it over the top, and then using your basting brush rubbing up & down the stalk to coat evenly. *Putting Asparagus in a Ziploc or bowl to coat doesn't work well & makes a big mess....believe me!




5. Add Minced Garlic.
I normally add the garlic by hand because it doesn't sprinkle, it's more like clumps. By doing it by hand I can somewhat control the clumping!

6. Salt & Pepper to Taste.
This is all on you...a lot or a little



7. Bake! Bake @ 425 for 12 to 15 minutes or until you can put a fork in it!

*Remember, like most vegetables Asparagus is served best, Hot!

Enjoy!

(Sorry, If only my Photography skills were equal to my cooking ones!)