The following is an archived post
In being tuned in to seasonality of food, I know Spring is here when Asparagus is back in the markets (at least here in New York!).
Because I feel strongly that local, seasonal produce is far better-tasting than produce grown far away that is not in season, I enthusiastically encourage folks to enjoy asparagus this season! I just made a nice batch the other night and it was so fresh and delicious.
A little background on this wonderful Spring vegetable: Asparagus is a relative of grass can can produce spears for up to 20 years! Asparagus is also extremely high in vitamin K, rich in beta-carotene, fiber, folate, vitamin C, iron, thiamin, riboflavin, copper and managanese.
The beauty of asparagus is that it can be quick and simple to prepare. I recommend the following recipe from How to Cook Everything Vegetarian by Mark Bittman, popular food commentator and New York Times contributor.
Roasted or Grilled Asparagus
Preheat the oven to 450°F or heat a charcoal or gas grill to medium-high heat. If roasting, put the asparagus in a pan and drizzle with a tablespoon or 2 of oil and sprinkle with salt. If grilling, brush the asparagus with oil and sprinkle with salt.
Put the asparagus in the oven or on the grill (you may want to skewer thin asparagus in little bunches to make turning easier and keep them from falling through the grates) or just be sure to lay then crosswise
Roast or grill turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10, 15 minutes. Serve immediately with lemon.
Personal tip: I like to cut the asparagus into even smaller bit-sized pieces. This may help encourage younger children to try it!