Nearly 18 months ago I came up with this recipe and photographed it. Then promptly forgot all about it. Looking at the photos I took just after this one it’s obvious why. Baby brain.
If I had to be perfectly honest at this point, I don’t remember much of anything around the time I created this recipe. I don’t completely remember exactly how the flavors hit my tongue or made me feel. I use a lot of those things to help me write a recipe post. So now, so many months later, when I finally am getting around to posting this recipe I am stumped about what to say. I’m having serious writers block about asparagus.
I sat here for a good ten minutes trying to come up with something inspiring to say about asparagus. Like any good food blogger who has attended multiple conferences on food blogging, I attempted to use all the tricks to conquer writers block.
I tried to think about asparagus memories from childhood to talk about. (There are none. Not that I can remember, anyway.) I tried to think about how eating asparagus now makes me feel. (Turns out, asparagus doesn’t make me ‘feel’ anything extraordinary. Nothing worth writing about, anyway.) I tried to think about facts about asparagus that I wanted to share. But then got bored/sidetracked when Googling and that didn’t get me very far.
So what you’re getting with this post is a recipe, and that’s about it. That, and maybe some half-hearted excuses for why you’re only just getting a recipe. But, I’m sure you’ll forgive me. Right?
- 1 bunch asparagus, trimmed (see notes)
- 1 tablespoon olive oil
- 2 cloves garlic, minced finely
- 1 tablespoon lime juice
- salt and pepper
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Place trimmed asparagus in a single layer on the baking sheet.
- Drizzle with olive oil, sprinkle with minced garlic and sprinkle the lime juice over top. Season with salt and pepper to taste. Gently toss with your hands to coat evenly.
- Bake in preheated oven for 12-15 minutes. (It will depend on how thick your asparagus is. Start checking for doneness at 12 minutes.) Asparagus should still be crisp, but be tender.