I guess this is what I get for complaining about the cold weather a few weeks ago.True to DC in summer, it’s hot as freaking BALLS outside. Sticky, humid, sweat coming out of all places you didn’t know it could. Sorry for that image. But it’s true. And gross.
Sidenote. Why do people say hot as balls? Like why did that even become a thing? So weird. Anyway.
When it’s hot and nasty outside there’s no WAY I want to be inside cooking by a hot stove or oven every day. And I get pretty lazy when it comes to cooking in the summer too. So I’m all about being in and out of the kitchen quickly with minimal amount of effort maximum amount of flavor. Like my Laziest Green Smoothie Ever from last week.
But you can’t just drink smoothies ALL day, ALL summer. I mean, you could, but how realistic is that? Also, boring. And we have teeth for a reason people: to chew. Your system would probably forget how to digest things properly if you only drank smoothies and juice all summer. And that wouldn’t be pretty at all.
I like to eat with the seasons and how my body feels. So if it’s hot as balls outside, I’ll be eating more cooling foods like fruit, salads, raw vegetables, etc. But throwing some warm stuff here and there can help to balance your system out. And asparagus so is gorgeous and delicious in season here. Especially when it’s roasted asparagus with GARLIC.
I used to HATE asparagus until I tried it this way. Mind BLOWN. That sh*t is bananas. Like the song, not actual bananas. Or I guess you could say this sh*it is A-S-P-A-R-A-G-U-S but try writing a catchy song about that. I’ll talk to you when it’s #1 bagillion on the billboard charts.
Also, is garlicky a word? If not, it is now. It’s going to happen. Unlike fetch. Because no matter how many times I watch Mean Girls, Gretchen still isn’t going to make fetch happen.
- 1 bunch asparagus
- ½ medium red onion, sliced (or 2 scallions)
- 1 Tbsp melted coconut or avocado oil
- ½ tsp garlic powder
- ¼ tsp sea salt*
- optional: fresh ground black pepper, to taste (AIP omit)
- Preheat the oven to 400 F.
- Wash and trim the asparagus - chop about 1 inch off the firm (lighter) end without the buds.
- Line a large baking sheet with parchment paper.
- Toss the asparagus and chopped onion in the oil. Season evenly with garlic powder, salt and pepper.
- Bake for 12 minutes, until the asparagus begins to brown.
What’s your favorite way to eat asparagus?
At some point along the way I figured out there were two ways asparagus was being eaten: the way I grew up eating it–soggy and unappealing–and the way kids with parents who had an affinity for cooking were eating it–crisp and buttery. The obvious choice reveals itself in the retelling of history. This recipe falls in the second category. Bravo!
Exactly! I think I’d only experienced the gross floppy and soggy kind up until recently, when I discovered roasted/grilled asparagus. And now I can’t stop eating it! Thanks 🙂 Glad you enjoyed it!
Secret tip: your recipe works for green beans too.
Nice! Did you try that out?
Absolutely!