Roasted Asparagus

So...I totally forgot 'What I'm Lovin Wednesday.' So sorry! It totally slipped my mind. My lil man and hubby had a day out together, so I caught up on some stuff I have been wanting to do, and time got away from me, and before I realized it, it was too late...lol! So, we'll just go to a recipe. 

Growing up, I always chose my veggies before the meat or bread on my plate. Everytime. Even today, I could eat a whole plate of veggies for dinner, and be satisfied. Now, don't get me wrong, I am totally a meat and potatoes kinda girl. I will never turn down a big juicy steak. NEVER. But, sometimes, I just like a big plate of steamed, buttery veggies. 

Asparagus is one of those vegetables that I have always loved. I've always eaten it out of a can at home, only fresh in a restaurant or some place like that. I don't know why. Just never thought to make fresh at home. 

When I was looking through my mass of recipes to make for Valentine's day dinner, I came across this one that I have been wanting to try, and I knew it was gonna have to be tried. I LOVED it. I will make it again, but with a few changes. My son ate them like they were candy. Didn't touch his pasta until after he had 3rds of asparagus. {Proud Mommy} The hubby doesn't eat vegetables, maybe corn...lol, so, I halved this recipe which ended up being perfect with a little leftover. 

I'm not much of a garlic fan. Too much of it, in my opinion, can ruin a meal for me. And it doesn't take a lot of it to get to "too much." That it what I would change in this recipe. I would half the garlic, at least. But, if you like garlic, don't change it. I would also cut the oil down. It was a little too much for me. 

INGREDIENTS

2 bunches asparagus, about 2 pounds total

3 tablespoons olive oil

4 cloves garlic, finely chopped

½ tsp salt

½ tsp black pepper

2 Tbsp lemon juice

lemon wedges, for serving

DIRECTIONS

1. Heat oven to 450°. Coat two baking sheets with nonstick cooking spray. Trim and discard tough ends of asparagus. Place spears in a large bowl and toss with olive oil, garlic, salt, and pepper.

2. Place half of the asparagus on each baking sheet. Roast at 450° for 10 minutes, turning halfway through.

3. To serve, place on a platter and sprinkle with lemon juice and lemon wedges.

Source: Family Circle Magazine/May 2010

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