Grandmas Vs. Asparagus

Veggie prepping makes life so much easier! I chop the ends off with one big cut on the whole bunch. I do it while it's still in the store rubber band. Then, take a quick zip with the peeler to take the rough skin off the stems. When I do this, I think I can hear the Grandmas of the world yelling about how I'm stripping off precious nutrients, but this will make them tender and I think, more enjoyable. Put them in a container with water and refrigerate. Use in a couple of days.


Toss asparagus in a drizzle of olive oil with cracked black pepper and salt. Put them on a foil lined cookie sheet and roast till done and slightly black in spots. At 350F for about 15 minutes.