I love fresh asparagus, it has been in my farmer's market for a few weeks now.
It's fun to plan meals around what is in season in the farmer's market.
There are several ways to cook this fine vegetable, whether you steam it, roast it or grill it, please do it lightly !!
Don't shy away from the fatter stalks, we fine them to be sweeter than their skinny brethren, a grower gave us that tip.
My favorite way to eat them is roasted.
• 1 bunches asparagus
• 1 tablespoons extra-virgin olive oil or olive oil spray
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
1) Preheat the oven to 400 degrees F.
2) Cover an edged cookie sheet with foil or a silicon baking sheet.
3) Wash then, snap the woody ends from the asparagus.
4) Spread the spears in a single layer on a baking sheet, drizzle or spray with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
5) Roast the asparagus until lightly browned and tender, about 10 to 16 minutes depending on their thickness. Give the pan a good shake about halfway through to turn the asparagus.
6) Serve as is or with a light dipping sauce like a vinaigrette, lemon juice or plain yogurt.
I love them cold as well, they are great added to a salad or as a side dish.