As I confessed Monday, I am a lazy cook. I remind you of this as a way to explain how dinner went down last night.
I got home from work and was giddy. Giddy I tell you! Why? Grocery delivery night! I opened the refrigerator to move things around to make room for the fresh food. Um. Oops. I forgot the asparagus and broccoli I purchased last week! Desperate times call for desperate measures.
Zesty Asparagus & Broccoli
Keywords: vegan
Ingredients
- 1 bunch asparagus
- 1 head broccoli
- Olive oil
- 4 cloves of garlic (yes, 4!), minced
- Fresh ginger, grated
- Pinch of iodized sea salt
- Fresh ground pepper
Instructions
Preheat the oven to 375F.
Snap the woody ends off the asparagus and cut the broccoli florets from the stem. (Save the asparagus ends and broccoli stem for vegetable stock!)
Rinse and drain the veggies and place in a large mixing bowl. Drizzle olive oil (truthfully, I barely used 1 teaspoon) over the vegetables and toss with minced garlic and grated ginger. Add a pinch of salt (seriously, a pinch is all you need) and fresh ground pepper.
Wrap up the mix in foil and bake for 25 minutes.
Oh. Baby. The ginger-garlic combo = ZEST! My omnivore husband devoured a plate full of veggies!
Me? Well, I did say I was a lazy cook. My grocery delivery arrived while the veggies were baking and one of the new items I ordered was a prepared meal: THAI CASHEW & TEMPEH CURRY.
Let’s just say my zesty veggies and prepared meal were a match made in heaven.
While I was snapping the asparagus and placing the woody stems in my gallon freezer bag I wondered if I bought asparagus because I wanted to eat it….or because I wanted the scraps for a veggie stock. Hard to say. But I ate the zesty asparagus and I have scraps for stock. Win!
