Seasonal Foods: Asparagus 2 Ways

It’s asparagus season in the Northeast which means it’s time to eat and enjoy this early spring vegetable. Asparagus is a perfect  for the spring and summer seasons: It’s a diuretic and helps cleanse and strengthen the kidneys. It is rich in chlorophyll making it a terrific blood cleanser. It’s also known worldwide as a superior fertility food.

Plan on eating your asparagus soon after purchase, when it’s tastes are peak. Try these simple preparations and let me know what you think.

Roasted Asparagus

Prep Time: 3 minutes
Cooking Time: 7-9 minutes

Ingredients:
1 Bunch Fresh Asparagus
Olive Oil
pinch of salt

Directions:
1. Pre Heat Oven (or Toaster Oven) to 200 degrees
2. Wash Asparagus removing dirt
3. Bend stalk and let break naturally, discard woody stem and cut nicely to clean up the break
4. Brush or rub with Extra Virgin Olive Oil
5. Sprinkle with sea salt (I use Celtic salt for it’s high mineral content)
6. Place in a casserole dish in oven for 10-20 minutes

Fresh Asparagus Salad

For this fresh, bright, springtime recipe, you’ll want to use the asparagus raw, but slice it thin and on a diagonal. Peel the stem before you slice with a vegetable peeler to reveal the tender shoot.

Prep Time: 10 minutes if you’re feeling relaxed

Ingredients:

1 Bunch Asparagus
1-2 Fresh squeezed lemons (to taste)
Extra Virgin Olive Oil
Sea Salt
Freshly ground pepper

Finish with either:

Pine nuts coarsely chopped (my favorite)

or

1-2 oz wedge parmigiano-reggiano cheese

Directions:

1. Place the pieces in a bowl and toss with lemon juice, olive oil, and salt and pepper to taste
2. When ready to serve,  add the pine nuts and toss OR use a vegetable peeler to shave the cheese over the top
3. Serve at room temperature or slightly chilled.

Tonight, I’m adding fresh peas to the mix. I’ll Keep you posted.