lat. Asparagus officinalis
Asparagus is a spring vegetable, a flowering perennial plant in the genus Asparagus.
History and Origin
Asparagus has been used as a vegetable and medicinal plant for many centuries. I It is pictured as an offering on an Egyptian frieze dating all the way to 3000 BC, and commonly refered to since the roman empire. Emperor Augustus created the “Asparagus Fleet” and coined the expression “faster than cooking asparagus” for their quick action.
A recipe for cooking asparagus is in one of the oldest surviving recipe book, Apicius’s third-century AD De re coquinaria, Book III.
Water makes up 93% of asparagus’s composition. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc. It is a very good source of dietary fibre, protein, thiamin, riboflavin, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
Garlic Parmesan Roasted Asparagus
“ Made with just a few simple ingredients and makes a perfectly delicious side dish for any meal!”
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
½ pound fresh asparagus
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 cloves minced garlic
2-3 Tablespoons parmesan cheese
olive oil spray
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
- Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
- Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
- Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately.
Recipe from: belleofthekitchen.com