One thing we know about eating seasonally: local, in-season food just absolutely tastes better. Right now, asparagus is SO delicious whether it comes from your favorite local farm or a grocery store — in-season produce is more likely to have traveled less and been picked at peak ripeness.
To select asparagus, look for medium-sized stalks (a little larger than a pencil) that are bright green all the way to the ends, not woody, white, or dry. If you aren’t going to cook the asparagus in 3 days or so, store it standing upright in a container with about an inch of water (a tall deli tub or vase works well for this), like you’d store cut flowers.
Recipes: Creamy, dreamy, bacon-filled heaven with this Sugar Snap Pea Salad recipe
Here are some of the best uses for asparagus, now or any time of year:
• Asparagus casserole, full of cheesy goodness and topped with Ritz crackers
.• Nearly raw, blanched in boiling water for 30 seconds MAX, then served cold on salads or with a dipping sauce.
• Roasted for 15 minutes at 450F, sprinkled with salt and chili powder before roasting. Serve with lime wedges, grilled chicken, and rice.
• Chopped fresh (or leftover roasted) and stirred into risotto right at the end of cooking for a delicious, verdant addition.
• Sauteed in butter over medium heat for 5 minutes (add 1 clove minced garlic, ½ teaspoon salt, and a large lemon wedge spritzed over the entire skillet).
5-minute Broiled Asparagus (vegan and gluten free)
Prep: 10 minutes
Bake: 5 minutes
- 1 pound asparagus, ends trimmed
- 1 lemon, halved
- 2 tablespoons olive oil
- Coarse salt, to taste
TALK Greenville: One pan, full meal and endless variations with this sheet pan recipe
Preheat the broiler to high. Arrange the asparagus in one layer on a baking sheet. Place the lemon halves cut side up on the same baking sheet. Drizzle the asparagus with olive oil and sprinkle with salt.
Broil the asparagus for 5-7 minutes with the rack placed about 8 inches below the broiler. Check the asparagus every few minutes and remove when the asparagus is tender and just starting to blacken at the edges.
When the asparagus is out of the oven, squeeze the blackened lemon over top (use as much or as little as you’d like!) and serve immediately. Enjoy!