Asparagus - The Taste of Spring!

asparagus 4 24 14 400

It’s back!!! I took a walk through the garden this morning and this is what I found. The asparagus bed is awake!  I admit that the first few spears did not make it back to the house. I could not resist  tasting spring – right in the garden! The rest of the first small picking became my lunch. I usually prepare asparagus as simply and quickly as possible so what follows is what I had for lunch today. BTW – the small seedlings around the emerging asparagus are Calendulas and they come back every spring.

asparagus baked lunch 400

Baked Asparagus

This recipe is a perfect example of “less is more”. Gather together . . . .
asparagus baked ingre 400 – Asparagus – amount for your needs
– Olive oil  –  I used The Oilerie’s Garlic Olive Oil
– Salt and freshly ground pepper – I used Pretzel salt
– Fresh lemon juice – I used a seedless lemon from Melissa’s produce – Thank you Catherine at the Western Reserve School of Cooking.
– Optional:  I sprinkled mine with Kerry Gold’s Aged Cheddar with Irish Whiskey – Thank you, again, to Catherine at the Western Reserve School of Cooking – this cheese is soooo good!
oven temp400

Preheat your oven to 425°. Clean the asparagus, break off the tough bottom ends, and lay it in a baking dish. Sprinkle with olive oil and toss together to coat the asparagus with the oil. Sprinkle with salt and freshly ground pepper.

asparagus baked prepped 400

Bake at 425° for 10 minutes. Remove to a plate and drizzle with fresh lemon juice. I sprinkled mine with small chunks of Aged Cheddar with Irish Whiskey but that was icing on the cake. I added a few slices of buttered homemade baguette on the side, and a Clementine for dessert.

asparagus baked lunch 400

If you don’t have asparagus in your garden someone, somewhere does so get thee to the grocery store or farmer’s market and get your own taste of spring.  Tis the season!

Hey from the farm,
Fran        The Country Cousin


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1 comment to Asparagus – The Taste of Spring!

  • Tessie Baker

    Came to all cooking classes in 2012, then many things happened and couldn’t be there much. LOVED the classes and just found the website. GREAT JOB! very helpful. I too, just picked fresh asparagus. Yum ! My bed is only 3 yrs old so didn’t get much- enough for a treat a few times. Thanks for all the fantastic info. Still making my pots out of newspaper like you taught. Gave me something to do this past long winter. 🙂 Tessie Baker North Ridgeville

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