Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
When I was little, I used to take any green food that was placed in front of me on my high chair and drop it piece by piece on the floor. It took me a little while to learn to like veggies.
As I was growing up, my dad’s favorite vegetable was asparagus. My mom prepared it by steaming it. Then she added a bit of hot milk, scattered toasted bread cubes over the asparagus, and drizzled everything with brown butter. I was never a fan of it. In fact, I’m pretty sure I called it something offensive like, “asparagus with soggy bread.”
When I outgrew my high chair, I was taught to take no thank-you helpings. This meant I had to try a little bit of everything that was served at the table, even if it didn’t tempt me. This tactic worked, and I was introduced to foods I’m sure I wouldn’t have tried. I actually learned to like a whole range of foods, including most vegetables. But I still was not a fan of asparagus.
In more recent years, I have learned to like asparagus. My favorite way to have it prepared is roasted. I love roasting vegetables, first because it’s the easiest way to prepare them, and it’s very forgiving. I think roasting enhances flavors of some veggies that people are wary of like asparagus, and even Brussels sprouts. Roasting almost caramelizes the veggies and creates a great nutty flavor.
If you wouldn’t mind becoming a fan of asparagus, or you’re looking for an easy go-along to your spring slow-cooker dinner, give the following recipe a try:
Makes 3-4 servings
Prep Time: 10 minutes
Baking Time: 10 minutes
1 lb. fresh asparagus
2 Tbsp. olive oil
2 tsp. sesame oil
? tsp. salt
? tsp. black pepper
1-2 Tbsp. sesame seeds
1. Trim any tough, woody stems from asparagus. Place asparagus on an ungreased large baking sheet.
2. Combine the olive oil and sesame oil in a small bowl. Spoon mixture over asparagus. Sprinkle with salt and pepper. Toss asparagus to coat and arrange in a single layer on the baking sheet.
3. Roast at 400° until tender, about 10 minutes. Turn the baking sheet front to back and end to end halfway through roasting.
4. Meanwhile, toast the sesame seeds in a large skillet over medium heat, stirring constantly until golden, 1-2 minutes. Sprinkle seeds over roasted asparagus. Serve immediately.
Tip: For extra flavor, add 2 tsp. balsamic vinegar to olive and sesame oil in Step 2 before roasting.