I can’t be the only vegan/vegetarian/person on the planet that can happily shovel away a plate full of NOTHING but vegetables and walk away happy.
*crickets chirping*
Really? Nobody? Chime in if you’re with me.
Well, that’s just what I had for dinner tonight. I had a big ol’ plate of asparagus that was perfectly (honestly, no matter how it was cooked, if it wasn’t canned I’d probably adore it) cooked asparagus.
It helped that I picked up a couple bunches for $.99 each!
I’d never cooked asparagus before this batch, but I did recall that you need to chop the woody ends off.
Then I broke out my handy dandy roll of non-stick foil.
Drizzle the asparagus very lightly with oil and sprinkle it with garlic and salt and roll it around.
Roast at 400 degrees for about 8-10 minutes, or until desired tenderness. Splash with some lemon and eat a whole plate full of it for dinner. 
I’m with you! I love veggies (especially roasted asparagus) and when I cook just for me, I usually make a veggie only dish. My fiance is a little harder to please, so I have to add something heartier, such as beans or baked tofu.
YUMMMMM!! I like to grill asparagus on the BBQ too, with some lemon juice, sea salt and cracked pepper. A fabulous dinner!
I can definitely eat a whole plate of asparagus and be happy. Especially if it’s grilled. Yum.
Um. Yes.
Im with Messy Jessy – I’d eat a plate of roasted veggies EVERY night if my fiance would let me serve it. Asparagus are good with a little truffle oil (luxurious I know!) drizzled on top when you’re roasting too 
Yummmmm.
Love roasted asparagus…must try the lemon garlic touch:)
The garlic is really nice, the lemon puts it over the top!
Hi Izzy
just popped on as you found and commented on our blog and am now embarrassed as we suggested some non-vege tapenade ideas. How about adding it a s a topping for pasta – works really well.
We love roasting asparagus too and this looks fab and the freshness of the lemon gives it a real zing!
HA! Don’t be! Not your job to know the dietary choices of everyone on the internet.
Pasta is where I’ve been leaning, so it might be where I go with it. 