Green thing, I think I love you. Your arrival in my neighborhood Stop-&-Shop means SPRING is coming soon.
Yes, I am so tired out by winter that I have started surfing for vacations in sunny locales instead of writing my blog. Tahiti, anyone?
Thank goodness $2 per pound asparagus has arrived and it is tasting.... groovy!
There is nothing to fear about buying or cooking asparagus. A few tips:
- Look for the thicker stalks - most chefs think they taste better
- Use them the day you buy them - aging them in your fridge is not a good idea
- Do not boil them - yuck!
All you have to do is snap off the blunt ends, toss them on a rimmed baking sheet with some olive oil, salt, and pepper and wait 15 minutes to start singing.
You can wrap asparagus in ham or prosciutto if you have it around for a nice party snack.
I add grated parmesan cheese (just a little) to add a salty and cheesy element to the asparagus. Below, I have added a link to my favorite grater - having awesome tools makes cooking so much more fun.
Or skip the cheese and squeeze fresh lemon juice over the stalks.
If you have time, roast a couple bunches of asparagus and then keep it in your fridge for (you guessed it) snacking. Add them to salads or omelets to get more vegetables into your diet.
My kids eat these because we call them "trees" and they pretend they are dinosaurs.
Whatever you do, DO NOT MISS OUT. This is your once a year chance at affordable, fresh, and delicious asparagus.
Roasted Asparagus Recipe
1 bunch asparagus (approximately 1 pound)
1 tablespoon olive oil
salt and pepper to taste
grated parmesan cheese (optional)
lemon wedges (optional)
Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil (for easy clean-up). Snap the blunt ends of the asparagus and toss it with the olive oil, salt, and pepper. Cook for 15 minutes (or until desired tenderness). Add parmesan cheese or lemon wedges and serve immediately. OR store in fridge for up to a week.
One serving without the cheese - 53 calories, 3.5 g fat, 4.4 g carbohydrates, 2.5 g protein, 2.4 g fiber, 2 mg sodium, 1 Points+