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

Donโ€™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.