The weather is warming up, and it’s time for a new season of produce to start ripening! Your local farmers markets are opening up, and grocery stores are overflowing with spring flowers and veggies. So what fresh produce are you most excited about? We LOVE asparagus.
Asparagus is a great source for Vitamin K, which helps blood stay healthy, and also provides folate and copper, for healthy cell growth and a strong nervous and immune system. Overcooking asparagus can reduce these benefits, so we always try to saute or blanch for just a few minutes. Roasting asparagus is also a delicious and crispy way to enjoy the plant, making them a fun replacement for starchy potato fries!
Store asparagus in the refridgerator with a damp towel wrapped around the bottom of the stems, to make them last longer.
Prepare asparagus by snapping the stems where they naturally break, usually a few inches up from the bottom. This will ensure that you aren’t eating any of the very stiff and stringy parts of the asparagus.
Try these 3 recipes and enjoy as much asparagus as you can in the next few weeks!
1 Bunch asparagus (About 30 stems)
1 shallot, sliced thin
1 tbsp Safflower oil
Sprinkling of salt
- In a large frying pan, heat the oil over medium heat. Add the sliced shallot and saute for about 3 minutes, or until translucent.
- Add the asparagus and toss in the pan. Stir occasionally, and remove from heat after 3 minutes. Sprinkle with salt.
1 Bunch asparagus
6 cups of boiling water
1 ice bath in medium bowl
1 tbsp olive oil
Sprinkling of salt
- Drop the asparagus into the boiling water and time for 2 minutes.
- Remove the asparagus and immediately place them into the ice bath. This will halt the cooking process and leave you with refreshing and crunchy stems.
- Remove from the bath, drizzle with oil and season with salt, and serve.
1 bunch asparagus
2 tbsp olive oil
1 tsp rosemary
Sprinkle of salt
- Heat oven to 375° and spread asparagus out on a large baking sheet.
- Drizzle with oil, salt, and rosemary. Mix with your hands.
- Bake for 5 minutes, then turn, and bake for another 3 minutes. Continue roasting until you have a beautiful brown color on your asparagus. Then remove and serve immediately.