foody friday---roasted asparagus

I rarely make side dishes, but that's the theme of today's Foody Friday. Why? My mind is unable to think in pieces and put them all together. It hurts my brain to come up with 3 items to put on a plate. So what do I do?

• Most of the meals I make are "all in one" dishes where we have everything we need for a meal in one dish. Everything is all mixed up together, which I've found can be a pain for my guests with children or adults who like to eat everything separately.

Occasionally, I'll make something that demands a grain or a vegetable to go on the side. I could tell you about the white or brown rice that I make in which I follow the recipe on the bag and add a little oil to it. That's what I usually make.

When I need a vegetable, broccoli florets become the veggie of choice seasoned & sauteed in a little butter or olive oil.

I thought about doing a post about sweet potatoes. Johnny and Henri love baked glazed sweet potatoes with marshmallows on top. I prefer another sweet potato recipe that my Aunt Gail made over the holidays (with nutmeg & no brown sugar). I made it again and got the polite evil eye from my dear husband who likes his sweet potatoes made one way and one way only (but he is too kind to me to be too harsh about it--I have a WONDERFUL husband). Maybe I'll post both recipes later and then you can decide.

In the spring, however, the veggie changes to asparagus, which will be the subject of this post.

Asparagus can be dangerous. If its not fresh, the right shape, or cooked right, it can taste disgusting (stringy to chew or bitter tasting). If it's done right, then Johnny & I fight for every last piece. Here are a few tips:

1. The "skinnier" the asparagus, the more tender. Grocers always seem to have something different. I'll still buy the thicker kind, but I think it's so much better if you can find the bunches of thinner stalks.
   
2. Break the tough ends off. I've read that it will break off at the right place by just bending it at the bottom. I've also read that you can avoid stringy asparagus by peeling the top layer off of the bottom 2 inches. I haven't noticed much difference though.
   
3. I bake or saute my green veggies. I haven't found a good steaming or boiling method that keeps them from turning bitter.
4. Here are some more information and tips.
   

Roasted Asparagus with Parmesan
(adapted from Everyday Food June 2004)

• 1 bunch Asparagus
• Olive Oil (1 TBSP or more)
  
• Salt
• Pepper
• 1/4 cup grated Parmesan Cheese (or more)
  

1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray with olive oil.
   
2. Break tough ends from one bunch asparagus.
3. Toss asparagus in some olive oil and season with salt & pepper.
4. Spread asparagus in an even layer and sprinkle about a 1/4 cup of grated Parmesan Cheese on top.
5. Roast 10-15 minutes until asparagus is tender and cheese is melted.