Asparagus has been one of my favorite vegetables since I was about 12-13 years old. I never cared to “have a bite”, or taste, prior to my Mother announcing one Easter that asparagus was for the grown-ups only. Being the age I was and often bounced between the kid’s table and grown-up table, well, I had to try it. Not only did I try it, I ate all but 3 spears and yes, I landed in trouble, and was of course banished to the kid’s table for life!
It was a trick my Mom taught me well…. when it came to my kids and their veggies I used that same announcement to pique my childrens’ curiosity…not only about asparagus, but many other vegetables as well.
Below is one of my all time favorite recipe’s that a dear friend shared with me.
Give it try, you’re sure to enjoy it and might want to stock up on asparagus before winter arrives!

You will need :

Large bowl
Jelly-roll pan

1-1/2 lbs asparagus, washed and trimmed
1 medium red onion, peeled and cut into thin wedges
3 Tbs olive oil
1 lemon, zested and juiced
1 Tbs chopped fresh parsley

Directions:

Heat oven to 400°F.

In large bowl, combine asparagus and onion wedges; toss with olive oil and 2 tsp lemon juice.

Spread out vegetable mixture on jelly-roll pan. Season with salt and pepper to taste, if desired.

Roast 15 min., or until tender, stirring once.
Toss with 1 Tbs lemon zest and fresh parsley.

Serve warm with any main dish and enjoy!