Roasted Asparagus

This is absolutely delicious. My picky oldest son even says of them, "Wow!! They are sweet!"

Preheat oven to 425 degrees.

Wash asparagus. Cut off or break off the bottoms (I usually cut off about 1 1/2 inches though you really can just break each on individually off and where it breaks is generally where the toughness ends.)

Lay flat on a cookie/baking sheet and brush with Extra Virgin Olive Oil. Make sure they are covered well in the OO but not dripping otherwise the oil will splatter and make stinky burning smells in your oven and hence in your kitchen and your fire alarm will go off and your guests will think you don't know how to cook and you are burning down the house. And you will be really embarrassed. Ask me how I know.

Sprinkle kosher salt over them. Use regular salt if you must but Kosher salt is better. :^D

Place in oven on middle rack for approx. 12 minutes. Might need up to 14 or 15. I keep my eye on them for the last 5 minutes and just gauge them by their color. You want them to start having some dark brown spots (carmelization).

Check them by poking a fork into their tender little bums, making sure that they are nice and soft. You should feel very little resistance on the fork as you poke them.

Pull them out and place them in a serving dish if you wish. (ooh, I feel like Dr. Suess.) Eat. Revel. Drool. Beat yourself with cactus fronds for not having made them before. Plan to buy two bunches next time.

An optional garnish is Feta cheese. So good.

And don't be shocked the next time you pee and find that it smells really really terribly awful. It's what asparagus does to pee. Nothing to be worried about. Don't page your urologist.

This one comes with a story...

I originally blogged this recipe here at my regular blog.

Yummy Brussel Sprouts (Maybe even if you don't love brussel sprouts. Maybe not.)

My Brussel Sprouts Recipe:

Bring a pot of lightly salted water to a boil. Halve and wash as many Brussel Sprouts as you want to consume. When water comes to a boil, dump in the Brussel Sprouts. Boil gently for 8-10 minutes or until Brussel Sprouts are just fork tender. Do NOT overcook or they will become mooshy and bitter. Strain and rinse with cold water.

Slice or mince about 4 or 5 garlic cloves. In large hot pan pour a few Tablespoons of Extra Virgin Olive Oil. Place garlic in pan and brown. When the garlic begins to brwon nicely, add the Brussel Sprouts and cook on med/high heat for about 3-5 minutes, stirring very frequently. You want some of them to go a bit golden on the edges but you obviously don't want them to burn so keep them moving. Remove from heat and serve.

They are DELICIOUS no matter what my Mom thinks!