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We've got a way to make Asparagus fun, as in finger food fun, and it comes to us from the greatest of the great food cities, San Francisco! Patricia Unterman, who's one of the most respected food critics in the city by the bay, and of the San Francisco Chronicle newspaper told Tonia's Kitchen about a way to prepare this green vegetable in a way even the kids will love. She starts by using, rich, juicy Sacramento River Delta Asparagus, preheating an oven to 400-degrees, and laying the asparagus flat onto a cookie sheet, with their ends broken off. Then Patricia takes an aggressive amount of extra virgin olive oil (don't hold back!) and splash it on the vegetables. Then take a moderate amount of kosher salt and sprinkle it on. Roast the asparagus for 10 minutes at the most, until it starts to sizzle. Then add some shaved parmesan cheese to the top and serve. It's as delicious as French fries, and probably just as fun!
