quick and easy garlic ginger asparagus

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A simple side, delicious with coconut curry seafood chowder or with any Asian inspired main course.

This asparagus came from Mexico because by February buying local kale and collards has become repetitive, boring, blah. I’m ready for spring, for asparagus, strawberries, tulips. For a few days it seemed spring was just around the corner, short sleeves and lunch in the park were only days away. Then it snowed, and then it snowed some more. Today, rain. Not summer rain but Guns and Roses kind of rain. Today I sing the praises of indoor plumbing, electricity, heat and the modern magic ability to buy fruits and veggies out of season.

Ever since I read Animal Vegetable Miracle by Barbara Kingsolver I can only buy bananas in the winter time when there is no local fruit but apples, apples, apples- but I am so thankful to have that choice.

quick and easy garlic ginger asparagus

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quick and easy garlic ginger asparagus

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

Servings 2 people

Ingredients

  

1x2x3x

• 1 bunch of asparaus woody bits removed (for thicker stalks I like to just barely trim the ends and then use a vegetable peeler to remove the tough outer skin from the lower portion of the asparagus stalks)
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• a splash of neutral oil
• salt or soy to taste

Instructions

 

• preheat oven to 350F
• Add ginger and garlic to an oven safe pan (I use my cast iron!) top with cleaned asparagus, lightly drizzle with oil and bake until tender (About 10-15 minutes) tossing to incorporate garlic and ginger about 7 minutes in.
• season to taste and serve hot

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