By Emmy Ingham MS, RD - your resident Garden Manager
Lets talk seasonal vegetables... exciting right! There is value in eating produce in-season for many reasons. Think freshness, great taste and the highest of
nutritional value. Do I have you hooked yet?
Asparagus is one of those vegetables that grows in the crisp mornings of spring. This unique grass arrives with the coming of longer days, when its shoots break through the soil and reach their 6 inch harvest height. The beautiful green spears are tender and have been considered a delicacy for a long time. Growing them takes determination and patience but is worth the effort to have a harvest of your own. The Community Garden at Pioneer Park has had its own row of asparagus for several years. Giving plenty of delicious spears to those passersby that knew what they were looking for. As the garden is getting an overhaul this spring, we will lose the
asparagus patch that we grew so patiently. But, I am trying to save a few crowns to transplant into our new space come fall. While growing is one thing, transplanting is quite another and one that I have little experience with. I am hoping this endeavor will yield success, but that’s to be determined.
Take advantage of this lovely spring vegetable while in its peak! When buying at the grocer, asparagus stalks should be rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents drying out. Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator
with the ends wrapped in a damp paper towel, cloth or even in a jar of water.
BROILED ASPARAGUS Broiling asparagus is actually quite easy, quick and a delicious way to cook this green vegetable! Throw it in the broiler and cook until charred and tender.
Ingredients
• 1 pound asparagus
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Fresh ground black pepper
• 1/2 lemon
• 1 tablespoon grated Parmesan cheese (optional)
Instructions
Preheat a broiler to high.
Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Thinly slice 4 lemon rounds from the lemon, then add them right on the baking sheet. Broil 3 minutes. Remove the tray and stir. Then broil 2 to 3 minutes more, until the spears are tender when pierced by a fork at the thickest part.
Sprinkle with grated Parmesan cheese and ENJOY!
And a bit more nutritional information to make it even tastier: Low in calories, asparagus provides significant amounts of vitamin A and C as well as folate and fiber. So get out there and find some asparagus!
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