I crave asparagus during pregnancy, and for good reason!
It’s extremely high in vitamin K, folate, and vitamin A — all of which our bodies need when we’re growing a new life in the womb.
Did you know that the root of an asparagus can go as deep as 15 feet into the ground? Because of its deep-reaching roots, asparagus is very high in minerals which — with our depleted food system and barren soils — we almost never get enough of. So asparagus is brain food, pure and simple!
And its season — March through May — is almost upon us! Of all the hundreds of ways to prepare asparagus, my favorite way is roasted.
I hope asparagus graces your table often!
Preheat oven to 400 degrees Fahrenheit.
Wash asparagus and remove ends by simply snapping them off with your fingers.
Each end will break in a different place, but this is preferred over cutting because the asparagus snaps only where the shoot gets tender. We want tender shoots. 😉
Pat asparagus dry and place on a baking sheet.
Liberally drizzle olive oil over asparagus shoots, then gently with your hand roll the shoots back and forth across the baking sheet until each shoot is coated in oil.
Liberally sprinkle the asparagus with salt.
Kosher is preferred over fine salt because the coarse granules give each shoot a better flavor and texture once roasted.
For thinner shoots, bake for 10 minutes. For thicker shoots, bake for 15 minutes.
Do you love asparagus? What’s your favorite way to prepare it?
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