Roasted Asparagus
By Connor Forbes
I am constantly trying to think of a new green vegetable to introduce to my two young children. I am extremely fortunate to have kids that are generally open to trying new things. I attribute this to two main things.
First, my wife started feeding them early in the baby lead weening method. Which is essentially letting them try whole foods, appropriately cut to their ages. This started when they were able to sit up on their own, around 5-6 months. This introduced them to fruits and vegetables right away.
And second, I cook a wide variety of dishes. For the pleasure of my wife and I, but also to expand the kids’ palates.
So I cook Brussels sprouts, and broccoli, and make salads. And now I have introduced asparagus into the mix. They are still learning about (what we say when they don’t take to a food right away) so I cook it every week or so to normalize it more and more.
Asparagus happens to be one of my wife and I’s favorite vegetables so it’s a pretty east sell for us. This is a basic asparagus recipe to get you started.
Ingredients
- 1 bunch of asparagus
- 1 tbsp olive oil
- ½ tsp salt
To Make
Preheat oven to 425⁰. To get the hard bits of the asparagus off snap the bottom ends off, snapping them off will get cause the hard bit to be completely removed. You can cut the ends off as well but that is more of a guessing game. Lay the asparagus on the pan and drizzle the olive oil and salt over. Bake in the oven for about 12 minutes or until desired tenderness. Serve and EAT!
For more recipes, visit www.zapinin.com/connor-cooks.
