Asparagus in the Spring

One of my favorite vegetables is now in season and it's time to enjoy! Asparagus is one the most versatile vegetables you'll come across. They can be boiled, steamed, stir-fried, grilled or roasted..... take your pick.

My favorite way to prepare it is grilled. If you use the jumbo size (think lots of flavor), I suggest you steam or microwave them a bit, brush them with olive oil, sprinkle with kosher salt and grill over medium heat till done to your liking.

When you bring them home from the market, cut off about 1" from the stem, wrap in wet paper towels and store in the crisper. Or, after trimming the stems store your asparagus upright  in a vase or jar partially filled with water. This will extend the life of your asparagus at least 3 - 5 days.

Roasted Asparagus
1 lb. asparagus, trimmed
1 T. olive oil
1/8 t. salt
1/8 t. pepper
Lemon wedges

Preheat oven to 425 degree. Place asparagus on a jelly roll pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly. Spread in a single layer. Bake 10 – 12 minutes, or until tender-crisp. Serve hot or at room temperature, with lemon wedges for squeezing over asparagus.

Do you have a favorite recipe for asparagus you would like to share? Email us at acooksplace@comcast.net.