Guess what? Asparagus is back, and it’s not $5 a bundle anymore. BOOM.
To kick off this featured Asparagus week, I’m going to keep things simple, sort of. If you like Asparagus, I’m sure you’ve had it grilled or roasted, but…for breakfast? Sweet and Savory, for first meal, is that even allowed? Psssht, sure it is, it’s your kitchen you fool.
This asparagus is going somewhere, in an Omelette with ricotta, accompanied with amazing blueberry compote on toast. I needed some green in my eggs 🙂 But, this would also be great on its own with just toast to be honest. That traditional cinnamon and sugar aroma just makes you feel warm and ready to wake up for the day, even with a vegetable(it’s technically in the lily family, like onions), and it only takes 10 minutes in your oven.
Preheat oven to 400. Prepare a sheet pan or cookie sheet and line it with parchment paper or aluminum foil. Spread out your asparagus evenly. Very lightly spray them with the cooking spray, this helps the cinnamon/sugar to stick without adding extra fat and oils. Use your cinnamon/sugar shaker and shake away until they’re lightly coated (or heavily, whatever you want!)
Don’t have a shaker already made up? (Shame on you) I use 1/2 cup sugar with 1 Tbsp of cinnamon.