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IMVEGAN's Photo IMVEGAN Posts: 2,961
8/16/14 7:06 P

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Sounds great but I never use oil in my veggies and they always turn out great too! Just a spray of water, the herbs and a squeeze of lemon at the end... Yummy!



Edited by: IMVEGAN at: 8/16/2014 (19:10)
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DS9KIE's Photo DS9KIE SparkPoints: (550,336)
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8/15/14 3:42 P

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yummy

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KNACKERS11's Photo KNACKERS11 Posts: 124
8/15/14 11:25 A

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This is more of a gardening tip than anything, but asparagus is super easy to grow. If you're in an area where rhubarb grows well, plant them near each other and they'll both thrive.

You won't get edibles the first year and maybe not the second year (sometimes a small harvest), but should be able to harvest after that.

Way easier to maintain than many realize.

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8/15/14 2:42 A

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If you put foil down on the pan, it makes for easier clean up. :) That's the only reason why I use it.

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RAPUNZEL53 Posts: 40,564
8/14/14 9:16 P

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LIVINHEALTHY9's Photo LIVINHEALTHY9 SparkPoints: (363,554)
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8/14/14 8:54 P

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Thanks for the recipe. Love Asparagus.


Jackie
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BEFIT018's Photo BEFIT018 Posts: 43,929
8/14/14 4:45 P

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Mmm...That sounds wonderful! I love asparagus & brussel sprouts!

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8/14/14 4:28 P

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Roasted asparagus is delicious. In the oven, no foil is necessary. I put a little olive oil, salt, black pepper, and whatever herb feels right at the moment on the spears. Marjoram? Rosemary? When done, squeeze lemon on them. The lemon makes 'em extraordinary. I, too, use the woody ends, in fact almost all vegetable scraps, in the making of soup stock. There's good food there.

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8/14/14 1:31 P

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This is similar to the way I make asparagus. I use crushed garlic mixed into the olive oil and fresh rosemary instead of onion powder.

I also save the woody ends of the asparagus to make home made veggie broth.

Ruth

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8/14/14 1:26 P

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Thanks for sharing your secret! Love asparagus.

Jeanette
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8/14/14 1:09 P

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On those cooler days when you can use the oven, you can pop these in there; on the hotter ones, put them on the grill!

You'll need...
* Asparagus
* Oil - I normally use Canola or Olive
* Salt
* Pepper
* Garlic Powder
* Onion Powder
* Aluminum foil

First, wash your asparagus and pat dry with a towel.

Remove the dried out ends of the asparagus. To do this, hold the vegetable at both ends and gently bend it. It will break off the dried parts leaving the fresh. Obviously, discard the dried ends and keep the fresh.

If you are grilling your asparagus, use the foil to make a little "boat" for your asparagus.
If you are baking your asparagus, place the foil on a baking pan.

Lightly coat the foil in oil, add your asparagus to it, and lightly coat the asparagus in oil.

Now, use the seasonings to taste. As a reminder, salt does not burn. However, the other spices will.

If grilling, fold the remaining foil over the asparagus and pop onto the grill for about 45min. Check at 30min.

If baking, place the asparagus in a preheated oven at about 350F for 15min to 45min, checking about every 15min or so.

For softer asparagus, cook for less time. For crispier asparagus, cook longer; for crispier asparagus while grilling, make sure to open the foil slightly to let the steam out.

Enjoy!

PS - the seasonings are also really good for mushrooms.

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