On Sunday, we went for the first time to the Stockton Asparagus Festival. We saw some interesting festivities:
When it came to asparagus, I was a late bloomer. I never liked it as a kid. In fact, I didn’t like it till maybe 8 years ago. I think it’s because I had only had it droopy and plain. The bitter, green, stringy, squishy pencils did not appeal to me. But then, my mother-in-law made it something like this simple, yet fabulous recipe. Just garlic, olive oil, and Kosher salt adorning asparagus roasted to perfection at a high heat. I became an instant asparagus fan. The funny thing is, it won over my picky eater as well. Sometimes I think the key to convincing a picky eater to try something new is to not offer them any of what you are oohing and ahhing over. Works like a charm!
Broiled Garlicky Asparagus
1 bunch asparagus
1 Tablespoon olive oil (no need to measure really)
1-2 cloves garlic, crushed
1) Turn on broiler. Snap ends from asparagus and lay them straight on a foil lined cookie sheet.
2) Crush garlic over the lineup, drizzle with olive oil, and sprinkle a pinch or two of sea salt. Use your fingers to roll them around and evenly distribute garlic and salt.
3) Set oven rack 2 rows down from the top. Slide in the sheet and set the timer for 5 minutes (timers are key when broiling). When time’s up, stir them around. If they are still bright green and crunchy, broil for another 2-5 minutes depending on the thickness and how tender you prefer it. Eat immediately, with or as a meal.