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Asparagus season is here! Hope you are enjoying fresh local asparagus that is rich in phytonutrients.

Don’t forget to snap the woody ends before cooking! Simply take the end of the asparagus between your thumb and forefinger using both hands and bend until it breaks; asparagus automatically breaks where the woody part ends and the fresh, juicy asparagus begins. Here is a video on how to snap asparagus. Alternatively, you could just peel a few inches, I just happen to love the ease of snapping!


I love it roasted with a little bit of olive oil, salt and pepper. Just wash, snap and roast!

Place the asparagus on a baking sheet, drizzle with extra virgin olive oil,toss to coat the asparagus. Spread the asparagus in a single layer and sprinkle with salt & pepper. Roast the asparagus at 400 degrees F for 25 minutes, until tender but still crisp. You may also want to check out Ina Garten’s recipe for Roasted Asparagus.