All of us!
Every. last. one. of the six of us!
I'm using lots of exclamation points because that can be hard to achieve!
But most of the year, a bunch of asparagus costs enough that it is a very rare treat in our house.
During spring, these yummy green veggies are in-season. Which means that are a full 33-50% cheaper right now than they are the rest of the year.
We've had them 4 times in the past couple of weeks!
Told you we loved them!
Oh, and they are so quick and so easy to prepare and roast!
So Mama especially loves them!
1 bunch of asparagus
Coconut oil, expeller-pressed
Preheat oven to 400 degrees. Wash the asparagus and snap off the bottom 1-2 inches (which will be very hard and stalky). Line all the spears side-by-side in a 9x13 dish. Drizzle coconut oil over the spears, and toss them so they all get good and coated. (Expeller-pressed does not smell or taste like coconut. We buy our coconut oil here when they're having a free-shipping sale, which they do every few weeks.) some salt over them. Crack some pepper over them. Roast for about 20 minutes. After taking them out of the oven, sprinkle some lemon juice over them. Enjoy immediately!