Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Spring marks the debut of reasonably priced asparagus in the PNW. My grandmother loved asparagus and one of her last conversations with me was about her retirement’s home unique talent for turning perfectly beautiful asparagus into stringy mush. She was thoroughly unimpressed. Understandably so.
With asparagus, less is more. This simple recipe relies on a quick blast of heat in the oven, just enough to cook the asparagus, but maintain its signature snap. The bright lemon and caramelized grapes balance the earthiness of this spring veg. Serve it along side fresh salmon dinner or a brunch frittata!
Lemony Roasted Asparagus
1.5lbs asparagus, tough ends removed
1 cup grapes, halved
½ tsp salt
¼ tsp pepper
Juice from ½ lemon
1 tbls olive oil
Preheat oven to 450F and line a rimmed baking sheet with parchment paper.
Layer the asparagus spears and grapes on the baking sheet and toss with lemon juice and olive oil. Season with salt and pepper