Asparagus

Springtime is here, and that means asparagus. I'm sure it wasn't as frequent as I remember, but it seems to me that growing up, we had asparagus for dinner nearly every day from April to June. My dad is a huge fan, and I suppose thats how I became one. As far as green vegetables go, I can think of nothing any better. I say green vegetables because summer sweet corn trumps all, in my opinion.



There is always the ongoing debate as to which stalks are better, the thick ones or the thin. I am a thin asparagus fan. To me, they seem less likely to be woody than the thick ones. But I don't shy away from thicker stalks, I just peel the ends down prior to cooking.

Speaking of cooking, try this one. Spread a single layer of asparagus in the bottom of a roasting pan. Sprinkle with salt and pepper, and then drizzle with olive oil and a squeeze of lemon. Roast in a 400 degree oven for 25-30 minutes. Sprinkle the roasted asparagus with sunflower seeds or slivered almonds. Enjoy with your favorite roasted or grilled protein.