Slow Roasted Asparagus and
Something New at A Veggie Venture
This is a method for cooking asparagus I came up with when I was cooking a chicken dish that needed to bake for nearly an hour and I wanted a green vegetable to go with it. The result was excellent. Be careful not to overcook the asparagus. I put the asparagus in for 30 minutes of cooking time, and if you like your asparagus quite crispy, you might want to roast it a little less time than that. SLOW ROASTED ASPARAGUS
1 pound asparagus
2 T extra virgin olive oil
1 T best quality balsamic vinegar
salt - fresh ground black pepper to taste
Oven should be set at 350 F. Take one piece of asparagus and hold by both ends and snap. This will give you a guide as to how much woody stem of the asparagus needs to be cut off (usually about 2 inches). Trim the rest of the asparagus pieces to that size, then cut in half again. Put asparagus in large zip loc bag, pour in olive oil, vinegar, and season with salt and pepper. Manipulate bag until asparagus is well coated with oil/vinegar mixture, then pour into ceramic or glass baking dish. Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm looking.
You might want to serve this with a few drops of that very expensive balsamic vinegar you've been saving drizzled over just before serving.
Asparagus is a great choice for anyone who is interested in a lower carb or lower glycemic way of eating, with only 4 carbs in a half cup serving. If you're curious about other vegetable recipes that are good options for lower carb diets, head over to one of my favorite food blogs. My blog friend Alanna writes A Veggie Venture, a blog which is committed to eating more vegetables, a vegetable for a day for eight months straight so far! Alanna has been talking to me (over the internet that is) about counting carbs, and recently announced that Veggie Venture would be adding carb counts to the excellent nutritional information that appears with each recipe. She has even added a section in her recipe index specifically for low carb vegetable options. I am so excited about this new resource that I added A Veggie Venture to my page of links to recipe search sites. So next time you're wondering which low carb vegetable to serve for dinner, head on over there and find something yummy.
Asparagus is a great choice for anyone who is interested in a lower carb or lower glycemic way of eating, with only 4 carbs in a half cup serving. If you're curious about other vegetable recipes that are good options for lower carb diets, head over to one of my favorite food blogs. My blog friend Alanna writes A Veggie Venture, a blog which is committed to eating more vegetables, a vegetable for a day for eight months straight so far! Alanna has been talking to me (over the internet that is) about counting carbs, and recently announced that Veggie Venture would be adding carb counts to the excellent nutritional information that appears with each recipe. She has even added a section in her recipe index specifically for low carb vegetable options. I am so excited about this new resource that I added A Veggie Venture to my page of links to recipe search sites. So next time you're wondering which low carb vegetable to serve for dinner, head on over there and find something yummy.
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7 Comments:
I will try this Kalyn, sounds really delicious!
Thanks blog friend, on both counts! Couldn't have done it without you! Someday soon I might even try eating FEWER carbs rather than just racking up their counts!
mmm asparagus is one of my favorite veggies. and funny my family had it as our greens on thanksgiving and when i posted the recipe was like WATCH OUT HOW LONG YOU COOK 'EM FOR! they get so soft so easily and with the soft out goes the flavor.
I just got an e-mail from a friend named Nick who gave me an excellent idea. When you make asparagus and break off those ends, use them to make cream of asparagus soup. Thanks for the idea Nick.
My wife doesn't like the sparagus, sigh. I'm a huge fan of the grilling over a wood fire until it's still a little snappy, but not today. Today it's pouring rain and a bit nippy out.
When I roast it in the oven or grill it I use the squeeze of a lemon instead of the vinegar. I'm a lemon fiend.
Biggles
I love roasted asparagus, one of favorites!
It's nice too to toss in some vinegar like red wine, or even better, balsamic. If there isn't the thick aged stuff in the pantry, the reduction works just as well in my opinion. I didn't even realize it was low carb!
Great easy recipe Kalyn. This looks fab.
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