One of the pillars of the Global Domination Agenda is to control the food supply.
Why not control your own food supply by planting a garden? Planting a garden of any size (including a potted tomato on the patio) is an act of defiance against that plan. You can plant seedlings instead of seeds to give yourself a little head start, in case you live in a state with a short growing season, like I do.
In the background of this photo are the squash plants we put in this week.
The asparagus bed took a few years to get going but now it’s thriving. This was the second bunch that I cut this week!
I find it’s best to cook it the same day, if possible, because otherwise time gets away from me.
Below is my favorite way to cook asparagus: roasted in the oven.
Here’s my Roasted Asparagus recipe:
Ingredients:
Bunch of asparagus spears, bottom ends snapped off
Extra Virgin Olive Oil
Sea Salt
Method: Heat oven to 400-420 degrees. Arrange asparagus spears on a sheet pain (I line it with parchment first but this step is not necessary). Drizzle with EVOO. Roast for about 20-25 minutes, until they reach the degree of done-ness you like. I like a lot of color on them, so this was about 25 minutes. Sometimes I take the pan out and shuffle them around halfway through, but this time I didn’t think to do it and they came out fine. Sprinkle with sea salt to taste.
*Note: If it’s very hot out and you don’t want to put your oven on, you can do this by pan roasting the asparagus on the stove.
What’s your favorite way to cook asparagus?
Karen Creamer Author, Coach, Speaker 