One of my challenges as a Chef, wife and mother is how do I make mealtimes appealing, healthy and enjoyable. We all know that adding more vegetables and fruits to our diets is good for us. My Jersey Roasted Asparagus & Corn is my attempt to improve vegetable cookery.
When I was a kid my mom threw all of her vegetables in a big pot of boiling water. She cooked them until they were soft. As a senior citizen when she ate in restaurants one of her big complaints was that the vegetables were undercooked. What had happened in the restaurant world was that Chefs began to steam fresh vegetables and not boil them. The result was a brighter colored, somewhat firm vegetable.
I like to roast my vegetables in the oven at a high temperature. They will keep their color, lightly brown and be somewhat tender to eat. Check out my Jersey Roasted Asparagus & Corn if you would like to taste the difference.
Ingredients
Instructions
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Preheat oven to 400*. Trim asparagus by breaking stalk in half and discarding the bottom portion. Slice up onion and tomato. Next, remove the corn kernels from the cob - holding the corn on it's end, move your small, sharp knife down the side of the cob very slowly allowing the kernels to pop out onto cutting board.
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Cover a sheet pan with aluminum foil and spray with cooking spray. Place the asparagus, corn, onion and tomatoes onto the sheet pan. Drizzle with olive oil and sprinkle with basil, salt and pepper. Roast in oven for 30 minutes until browned and cooked through. Serve warm
