Fresh produce, what’s that? Growing up, most of our vegetables came from a can. So, when my husband and I got married I was determined to change things and expand my palette. We began by steaming broccoli and cauliflower. This was a step in the right direction – eating two fresh vegetables, while expanding my food pyramid. This was great, but it was quickly short lived. That’s when we began searching for more fresh vegetable recipes.
There were 3 things I was searching for in a vegetable recipe:
- Quick and Easy
- Using Fresh Produce
- Adding new vegetables to the list
One evening while talking with a co-worker, she shared a great recipe, which hit all my criteria. It sounded so good, I just had to give in a try! It has quickly become a stable!
Garlic Salted Asparagus
- Garlic Salt
- Olive Oil
- Asparagus or Green Beans (green beans are by far my favorite, but the asparagus is good too.)
- Storage Ziploc Bag
(I have done this recipe so often that I don’t use exact measurements. I recommend testing out different amounts to see what works for you. But for this post, I will try to give you a suggested starting point.)
Step 1: Preheat oven to 375 degrees
Step 2: Cut open the bundle of asparagus or green beans
Step 3: Place vegetable in a storage Ziploc Bag
Step 4: Pour a little less than ¼ cup olive oil in the Ziploc Bag. Close the bag and shake until vegetables are completely coated.
Step 5: Pour about 3 tablespoons of garlic salt into the bag and shake until vegetables are well coated.
Step 6: Place asparagus of ungreased baking sheet and cook in oven for 25 minutes.
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