Most weeknights at our house the kids eat first and Brian and I have dinner after they are tucked away for the night. So sometimes when they are eating I am also cooking something for later. One day soon, and we are slooowwwllly getting there, we will all be eating the exact same thing and life will be less complicated. At least as far as dinner goes…
On this particular night I was roasting asparagus and they asked for a taste. And then another, and another…. The problem was they only ate the crunchy tips so I was left with a whole bunch of headless asparagus. Dinner for Brian and I quickly morphed into a stir-fry with cut-up asparagus, sans tips!
That is when the light bulb went off! Just think how convenient it would be to buy a bunch of asparagus made up entirely of tips! If it could be done with muffin tops why not asparagus tops? Hmmm, I really might be on to something….
Until my bright idea gets off the ground I will continue to try and get my kids to eat the whole thing, spear and all. And if Birdseye starts selling asparagus tips, remember you heard it here first!
1 bunch thin asparagus spears, trimmed*
2 Tbsp olive oil
Sea salt, coarse
Freshly ground black pepper
*To trim asparagus, bend at tough end until it snaps. It will naturally snap where it gets tough. If asparagus are thick you can also peel the ends after they are trimmed.
Queso fresco cheese, crumbled
Preheat oven to 425 degrees.
Place the asparagus on a baking sheet and drizzle with the olive oil. Toss to coat evenly. Spread the asparagus in a single layer and sprinkle generously with salt and pepper. Roast for about 25 minutes until tender but still crisp, shaking the pan at the halfway mark.
Serve plain or with optional toppings-
And the VERDICT is:
Matthew (age 5): “I ate 3!”
Liam (age 4): “I like the crispy parts – save the long parts for Daddy”
Dylan (age 4): I love asparagisis”