Sunday, April 8, 2012

Baked Asparagus

I thought I never liked asparagus because 'no one likes asparagus', but the day I actually tried it was an awesome day. I now buy asparagus all the time because it goes great baked, or in a stir fry, and it lasts quite a while in the fridge, so you don't have to eat it right away! Also, did you know, everyone's urine smells funny when you eat asparagus, but only some people with a specific gene can detect the scent change!

-seasoning salt (or normal salt or other spices)
-olive oil

-baking tray
-tin foil

Preheat the oven to 350C. Line the baking tray with tin foil and place however many stalks of asparagus you want onto the baking tray, and sprinkle with some oil and the salt/seasoning salt/other spice and/or pepper over the stalks. Throw the tray into the oven for 20 minutes or until preferred 'crispness' is obtained. If the stalks are smaller, you might want to only cook them for 15 minutes.

Note: the asparagus go mushy if baked for too long, but the top where the leaves are taste very yummy.


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