These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Simply the best way to prepare asparagus...
From Champaign, OH
<p>If you think asparagus is wimpy or squishy, you have just not had it prepared the correct way. Try it this way and you’ll see how good it can be. We can’t wait for spring to get our fix of asparagus!</p>Source: I am certain Kirk and Kristin Jacobsson shared this with me years ago...Heather Tiefenthaler (Entered by Heather Tiefenthaler)
Serves: One pound of asparagus usually feeds our family of 4 depending on size of spears.
Step by Step Instructions
- Snap freshly picked asparagus at the base to remove any firm ends. These stringy parts are not tasty so just get rid of them from the beginning. On a cookie sheet, lay asparagus spears out flat and drizzle with olive oil turning spears to coat. Sprinkle with salt and pepper if desired. Bake at 350 for 10-15 or until desired tenderness. Our family likes it closer to 12 so it is still firm but fork tender. The good-ole fork check is pretty good at determining doneness. Asparagus will be dark-green and full of flavor. My children love it and we can't wait til it is in season every spring!
Back to Recipe Listings
Click here to go back to the recipe listings