Recipe: Roasted Spring Asparagus
Mar 31, 2022 ● By Tiffany Hinton
Photo by Madison Inouye from Pexels
Welcome to the garden. This spring recipe is made from a “love it or hate it” vegetable that comes back year after year, once it is started in the garden. Asparagus is a perennial that grows easily in zones 3 through 10, making it a very easy to grow vegetable for the Chicagoland area. The only tricky part is properly planting the crowns the first year. Asparagus plants prefer full sun and organically rich soil. Asparagus can not be harvested the first two years. That is probably the hardest part for the asparagus lover—letting the plant grow and put down deep roots as we patiently wait until the spring of year three to enjoy the freshly grown asparagus. But at the local farmers market, we can get fresh, local asparagus to enjoy this season.
yield: 4 servings of 3 to 5 spears
15-20 spears asparagus,
rinsed and trimmed
1 Tbsp avocado oil
½ tsp minced garlic
½ tsp Himalayan salt
½ tsp cracked pepper
Heat oven to 400° F. Prepare a baking sheet with parchment paper.
Mix avocado oil, garlic, salt and pepper in a small bowl.
Chop off the bottom ½
to 1 inch of each asparagus spear;
discard with compost.
Place asparagus spears on a baking sheet. Brush each spear with the oil-seasoned mixture. Drizzle remaining oil mixture over the asparagus.
Roast in oven for 10 to 12 minutes until asparagus begins to brown on the outside. Be careful not to overcook, or it will get mushy.
Recipe courtesy of Tiffany Hinton, GF MomCertified. Connect online at @gfmomcertified and listen to Tiffany’s podcast, Cultivating Guts, on Spotify or iTunes.
