New International Version (NIV)
8 Taste and see that the LORD is good;
blessed is the one who takes refuge in him.
I need your opinion!!! When I first created this blog I used a little recipe card that looks like this:
Recently I re-designed the blog using larger pictures and no recipe card. Do you have a preference to which way you like better? Is one design easier to follow than the other? I would really appreciate hearing from YOU. Please just leave me a comment at the end of this posting. It will help me to know if I should go back to using the recipe card design or not. Thanking you in advance!
For all the various ways to cook asparagus, roasting it is our favorite. My son Cory originally roasted asparagus when I was visiting he and his wife. I have been hooked ever since. I took the recipe home and as fresh asparagus started to grow in our garden we feasted on fresh roasted asparagus. The olive oil and seasonings brings out the best flavor in this veggie instead of hiding it or covering it up. If you love asparagus, give this a try!
Heat oven to 450 degrees.
Place asparagus in an oven-proof dish.
Sprinkle lightly with olive oil.
Season liberally with your favorite seasoning.
We typically use Southern Flavor Garlic Seasoning.
Roast 10 to 15 minutes, watching carefully. Do not overcook. Remove from oven while asparagus is still tender-crisp.
Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.