Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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I want to share my favorite way of eating asparagus with you. I didn't get my act together to post this recipe as part of last month's SOS Kitchen Challenge, which featured none other than our green spindly friend. But that's okay, better late than never!

Asparagus is one of my favorite seasonal foods. And while I love it every which way, roasting it in the oven is my favorite easy way to prepare it. If you're curious, grilled asparagus runs a very close second, notched down only due to the fact that my often changing living situation sometimes makes reliable grilling a challenge.

Preparing oven-roasted asparagus it is nothing earth-shatteringly unique or complicated - the asparagus are tossed with olive oil and seasonings and quickly roasted in the oven at a high temperature. It gets a little brown and crunchy at  the spindly top and the stalks become tender and richly flavored. It almost tastes sweet, if you can imagine it. Plus, it looks pretty.  It is my experience that even people who "don't like asparagus" actually like love this asparagus, and I have never had leftovers.


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