I went to a healthy eating seminar at work this week.
It was good, the speaker was well-informed, and I found myself nodding in agreement with practically everything she said (the Meghan bobble head doll will be going on sale soon): read your labels, ditch the chemicals, get in the kitchen and cook, it’s not as hard as it seems, it’s actually cheaper than fast food, and no time to cook – well, that’s just an excuse.
That last one, about time not being a valid argument for healthy eating, didn’t necessarily sit well with her audience. Granted she was talking to an entire group of women, and I’ll be the first to admit we don’t like someone questioning our reasoning when it comes to time management. Who does she think she is? She doesn’t know me? She doesn’t know where my time goes? She needs to take that back… all of which is said mainly in our minds, with extra firm duck lips and an appropriate amount of head wagging.
It turns out, the speaker was a working wife with a gaggle of kids at home, which means she really does understand the juggling act we face everyday, and in my not so humble opinion, she was also right.
Now I didn’t come here to get on my soap box. Truth be told, I think I temporarily misplaced him, although I have plans to seek him out soon, since it’s been a long time since I participated in a good old-fashioned health rant. Today though, I’d rather share something which did go over well with her audience: food. Once we got to talking about actual meals and how to cook them, the entire room came alive.
So in light of us all being pressed for time, I want to share an easy and simple recipe that’s packed with nutritional goodness, that comes together really quickly, and also happens to be wonderfully tasty.
I used olive oil, a healthy fat, to coat the asparagus and then I covered it in garlicky goodness which titillates the taste buds. Roasting it allows your asparagus to be soft and malleable on the inside, while still retaining some of its rigidness on the outside. In other words, it’s textural perfection.
My intentions for this recipe were to provide a simple side dish to a regular weeknight meal, although now I realize this would also be a great accompaniment to any Easter dinner. Who knows, if you’re hosting any vegans or vegetarians, it might be the star of the show. It’s even considered gluten-free, although I don’t know about whole30 or Paleo because I’ll be damned if I understand what those guys eat.
If you are looking for a simple weeknight meal, this would be great alongside a fried egg, a quinoa salad, roasted vegetables, Parmesan Roasted Sweet Potatoes, a veggie burger, or even a regular burger because asparagus goes with pretty much everything. It’s the ying to your yang and who doesn’t want a little Zen on their plate.
Garlic Roasted Asparagus with Cherry Tomatoes (serves four as a side dish)
- 1 bunch of Asparagus
- 1 teaspoon olive oil
- salt and pepper, or even a seasoned salt. Use the good stuff if you’ve got it.
- 4 cloves garlic, roughly chopped
- as many or as few Cherry Tomatoes as you like, sliced in half.
- Preheat oven to 375 degrees. (I have a convection oven so you may need to up your temperature to 400 degrees or increase your cooking time if you aren’t working with a convection oven).
- Spread asparagus on a cookie sheet. Drizzle with olive oil, a few cranks of salt and pepper, and your roughly chopped garlic. Mix well until the olive oil lightly coats the asparagus.
- Roast in the oven for 6 minutes. Flip asparagus over and then cook for another 6 minutes. Remove from the oven, give another crank of salt and pepper, and then top with your sliced cherry tomatoes.
Today’s post is being shared with She Eats Fresh Food Wednesdays, Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, Buns in my Oven What’s Cookin’ Wednesday and The Novice Gardener’s Fiesta Friday.
Do you try to eat most of your meals at home? If not, what’s your biggest obstacle for doing so? Do you ever roast your asparagus (feel free to share your recipe in the comments below), and if so, what do you pair with it?