When I was a young girl, I hated asparagus. Literally hated it with a passion. My Mother would seldom fix it because we made such a fuss about it. Also, if you didn’t grow it in your garden, then it wasn’t as readily available at our neighborhood grocery store. It just wasn’t one of those items that the Jitney Jungle kept in stock.
Flash forward 30 years or so and no matter the day of the week, I can walk into my local Kroger, Publix, or Ingles and find a huge selection of asparagus. And you know what, it is one of my favorite vegetables.
There’s hope for children everywhere with that revelation.
It’s a fact that I hold on to dearly the nights that my son begs and pleads to pleeeeeease not have to taste the cauliflower or cooked cabbage.
But oddly enough, asparagus isn’t one of those vegetables he minds eating.
I think it’s all in how I fix it for him.
Here’s how I make it.
Clean your asparagus and then drizzle with olive oil.
Sprinkle with salt and pepper and then place in a 450 degree oven for about 10 minutes.
Talk about quick!
Watch them disappear.
What vegetable did you dread when you were a child, but love to eat now?