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Best Asparagus Recipe Ever — With U-Pick Veggie Options

Roasted Asparagus and Other Vegetables RecipeWe’re all crazy for asparagus right now. Yes, tis the season to make fresh spring asparagus in every recipe we can think of, from a creamy risotto to a perky pasta salad (click here for 10 Outstanding Asparagus Recipes).


But what about plain old asparagus — all by itself? That’s nice, too, and we’ve got a great recipe (and video) for no-fuss Roasted Asparagus. However, our Roasted Asparagus and Other Vegetables recipe might be the very, very best of them all. Why? Because you can have your cake, er, asparagus, and eat it too — here with any other vegetable of your choice.


Go on, pick a vegetable — carrots, green beans, or even potatoes — and this recipe for Roasted Asparagus and Other Vegetables will tell  you how long to cook those add-on veggies to blend right in with the main attraction.


You could easily do spring peas, too. The whole thing is so simple. And if you’re watching your weight, this dish ends up being low in calories, no matter how much you pile on.


Don’t wait another minute. Make Roasted Asparagus and Other Vegetables and keep at it until you’ve tried every combo you can think of. Suddenly, asparagus is not just one option but the basis for an entire medley of healthy fresh vegetables.


If only asparagus season lasted forever! If only spring did, too!




Swing into spring with this healthy Roasted Asparagus & other Vegetables recipe!






4 Responses to “Best Asparagus Recipe Ever — With U-Pick Veggie Options”

  • Crissy Tartar says:

    People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.-^

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  • Francis Granado says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.;

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  • mike brown says:

    You have left out the best and simplest asparagus recipe.


    1 lb Asparagus
    2 tbl Olive oil

    Preheat oven to 400 F.
    Trim asparagus and place on a cookie sheet. Do not overlap. Drizzle oil over asparagus and place in oven. Bake until tender (about 5 minutes).

  • Sherry Janis says:

    I LOVE ASPARAGUS!!! Thank you for many recipes! Yummy!!!

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