Honestly, I never get sick of eating asparagus. It is a substantial vegetable with a lot to give and when roasted, it can be drool worthy. Granted, this is coming from the woman who told her wedding caterer that she’d be just as happy only eating the asparagus and brussels sprouts they made and forgoing the rest. Even if you are not a brassica enthusiast, this recipe may just tickle your taste buds. Besides, you know you should be eating more vegetables.

If you are going to start eating more vegetables, asparagus is a good place to start. It is nutrient dense – high in potassium, folate, fiber, and several vitamins. It also happens to taste great, especially roasted. Besides, it has asparagusic acid, so you can have a stimulating conversation about how your pee is going to smell later. As usual, follow me for more creative hosting tips.

Roasting vegetables has to be one of the best ways to impart flavor. Ok, the grill probably wins, because everything tastes better that way, but let’s ignore that for now. As the vegetables cook, by either of these methods, the sugars begin to caramelize. Combined with even basic seasoning, this results in well rounded flavor.

By now, I have may have convinced you to eat more asparagus and you might even be on board with roasting it. So what should you serve it with? This asparagus is a great side dish for roasted chicken, a juicy steak, or pan seared salmon. Not convinced that this is the vegetable for you? Check out my balsamic broccoli recipe, approved by my husband, who has a general distaste for the vegetable.

Get your asparagus in the oven, start up your best dinner conversation, then remind everyone that you’re a real adult who eats vegetables.

Keep your belly full, your mind engaged, and your heart open.

Lillian