— ingrid ortega

I love asparagus. They're one of my favorite vegetables. So one tip is, if you are buying them in a bunch at the grocery store, where the farmer has put that bottom rubber band is where you're supposed to cut and get rid of the hard stems at the bottom. And in terms, uh, if you're using a, uh, thin, um, asparagus, you might not have to peel the asparagus. When you have those big gigantic ones that are like the size of a cigar, they definitely need to be peeled with a potato peeler. So what I like to do is going back to roasting 1 0 1, uh, is to place them on parchment paper. I like to use, um, uh, aquafaba as my quote, quote oil, because any spices that you cover will stay on the, uh, vegetable and will give it that yummy, yummy taste. Uh, it will caramelize beautifully. Uh, you wanna make sure that your oven is at the right temperature. So there are all of those little factors that you take into mind. And then I think if I'm cooking, when I'm cooking asparagus, uh, midway through, uh, and I might cook them at like 400 degrees for 20 minutes. So at 10 minutes, I'm gonna flip them over, and then you might wanna serve them with, um, a little dressing of some sort. You know, the Dijon vette that we have in the no oil salad dressing is wonderful to serve with any kind of vegetable. And if you're looking to make that dressing a little thicker, you can add oh, a half a teaspoon of, uh, ground flax meal and then mix it up together, and it will give your, uh, dressing a perfect texture of almost being like a, you know, a creamy sauce that you might put on asparagus. But yeah, I love asparagus.