Asparagus is nutritious and delicious :) It is also very easy to prepare and cook, ready in minutes! I also share some tips on what to do with those hard "woody" end pieces :) Veggies are an important part of a well balanced meal, and I hope you enjoy this recipe.

00:00 Intro
00:19 prepping asparagus
05:28 into the oven
06:02 out of the oven
08:40 taste test
10:14 Outro

Ivo’s Asparagus
Ingredients
• 1 “bunch” of asparagus (typically 1 – 1 1/2 lbs.)
• Salt to taste
• 1 – 2 cloves of garlic, cut into thin slices
• Extra virgin olive oil – enough to drizzle over top of asparagus.

Process
• Wash asparagus then pat them dry with a towel.
• Break off (snap off) the hard ends and put the hard ends aside (see note below)
• Place asparagus in a roasting pan (I line my pan with parchment paper)
• Drizzle the extra virgin olive oil over top of the asparagus, then salt them to taste, and place the slivers of garlic on top.
• Preheat your oven to 350 deg. F. and bake for 10 – 13 minutes (convection bake is preferred) – OR – if using a toaster oven, no need to pre-heat – just set to 350 deg F. and bake on convection bake for 10 minutes (asparagus cooks quicker in a small toaster oven)
• Remove and put on a serving plate, drizzle any olive oil in the roasting pan on top of the asparagus, serve and enjoy 😊

NOTE: The hard, “woody” ends of the asparagus do not need to be thrown away. I have 2 uses for them:
1) Put them in a freezer bag and freeze them for use when making soup broth.
2) With a potato peeler (or paring knife) remove the outside layer of skin off the ends, and inside will be a white, tender piece of asparagus that you can cook and enjoy

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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