In Season: Asparagus

Spring has sprung! If you need proof, look no further than our produce case where we just got in the first asparagus of the season from Long Island. They are so fresh and tender, you need only the simplest preparation. Roasted asparagus couldn’t be easier.

Roasted Asparagus

1 lb. Asparagus
1-2 tbsp. Olive oil
2 cloves garlic (minced)

Preheat oven to 400 degrees F. Cut the hard ends off the asparagus and then place spears in row on baking sheet with sides. Drizzle olive oil over spears then roll spears so they get coated with olive oil. Sprinkle salt, pepper and garlic over spears. Place baking sheet in oven for 7-10 minutes. Cooking time will vary based on thickness of the spears – asparagus is done when lightly browned and tender to the fork. Remove baking sheet from oven and add squeeze of lemon (or drizzle of balsamic vinegar) to spears before serving.

Greene GrapeIn Season: Asparagus