Okay, so I tried making roasted asparagus the other day. I saw this recipe on “Dreamlight Valley,” whatever that is, and figured, why not give it a shot? It looked pretty straightforward.
First off, I had to get my hands on some asparagus. I found this vegetable at my local grocery store, so I just grabbed a bunch. There was no mention of any “asparagus seeds” or “Goofy’s Stall,” so I guess the grocery store was my best bet.
Then, I chopped those green stalks into pieces that I thought were good enough for a serving. I didn’t really measure anything, just eyeballed it.
- Washed the asparagus.
- Chopped them up.
- Tossed them with some oil and seasoning, whatever I had in the pantry. I think it was salt, pepper, and some garlic powder.
Next, I preheated the oven. I set it to a temperature that I usually use for roasting veggies, nothing too fancy. Once it was hot enough, I spread the asparagus on a baking sheet and popped them in.
I kept an eye on them while they were roasting, poking them every now and then with a fork. I wanted them to be tender but not too mushy. The cookbook mentioned something about a “cooking screen” and “discovered recipes” but I prefer to freestyle it and check by poking them.
When they seemed about done, I took them out of the oven and let them cool for a bit. And there you have it, roasted asparagus, Dreamlight Valley style, I guess. They turned out pretty tasty, if I do say so myself. It wasn’t some fancy gourmet dish, but it was a good, simple side for dinner.
What I Learned:
- Asparagus is easy to find at the store.
- Chopping veggies is pretty therapeutic.
- Ovens are great for roasting things, who knew?
- Roasted asparagus is a solid, healthy side dish.
So, yeah, that’s my roasted asparagus adventure. Nothing too crazy, but a successful experiment nonetheless. Might try adding some different seasonings next time, maybe some lemon or something. Who knows? The possibilities are endless!
