In Season: Asparagus

By Ettie Berneking
In Feature, Food

It might not be as sexy as the tomato or as versatile as the carrot, but asparagus can be pretty delicious. Whether it’s boiled, grilled, roasted or seared, it is certainly one spring veggie worth salivating over. Follow these quick tips, and you’re sure to become a veg-ilante.

Recipe Ideas

  • Roast or grill with some olive oil, salt, pepper and lemon juice.
  • Blanch for a few minutes then add to a salad with plenty of summer fruit.
  • Combine with some blue cheese and cherry tomatoes for a twist on bruschetta

Pro Tips

Prep: Cut the woody ends off 1.5 inches from the bottom.
Roasting: Spread across cooking sheet in a single layer.
Grillling: Wrap it in aluminum foil slathered in seasonings.
Boiling: Don’t overdo it—no one likes soggy asparagus.

Find it Locally

  • Soulard Farmers’ Market
  • Local Harvest Grocery
  • Tower Grove Farmers’ Market
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