Wednesday, May 4, 2011
Asparagus, because it is in season! Mine came from California, but I know that it is available from Idaho farmers. Usually I'm picking broccoli out of my garden by now, but we've had a crazy - cold spring and my veg are a month behind.
I threw these onto a cookie sheet, drizzled some EVOO and minced garlic on them and roasted them at 400 degrees. That's me new default temp. My mom cooked everything (and I do mean EVERYTHING) at 350, but Chef Brenda says she uses 400 for her default. Uh...she's a Registered Dietitian and she studied at Le Cordon Bleu....sorry Mom...high hand wins. I LOVE the nutty taste that broccoli gets when it's cooked this way. I gave it a toss after about 10 minutes then checked on it every few minutes after that until the broccoli started to brown.
Besides tasting wonderful, 1 cup of these veggies is only around 30 calories with 4 grams of fiber!!! Both are great sources of vitamin A, but did you know that a stalk of broccoli gives you 224% RDI of vitamin C? That's more than double what you get from a small orange.
Mmmmm. I need to go plant more broccoli.