My sons managed to dig up our established asparagus patch several years ago when they were on the hunt for night crawlers. They single handily ruined a patch that was probably 80 years old. I remember the look on their faces when I charged out the back screen door and stopped them. Now, I am convinced that my oldest son deliberately sabotaged my patch to keep from having to eat them.
To his horror, we are now back cutting asparagus.
One trick I have learned over the years is to bend the spears and look for any woody ends. Gently bend each one individually and look for the spot it wants to break. I have worked with asparagus enough that I can generally feel the woody bottoms. Just cut off the bad ends, because woody stalks ruin the taste of fresh asparagus.
This is one of the easiest and best ways to fix asparagus in my book. I used to clean the stalks and remove all the little green flaps that lined up and down the shoots. Not anymore. Now, I just wash the asparagus and pat them dry.
Here is what you will need:
- fresh cut asparagus
- olive oil
- course salt- I like to use sea salt, but I do use table salt also
- cookie sheet
- Preheat your oven to 400 degrees
- line your asparagus on a cookie sheet
- drizzle your olive oil over the spears
- sprinkle your salt onto the asparagus
- Bake your veggies for about 8-10 minutes. You want them tender, but a little crisp.
- Serve and enjoy!
Do you have any favorite ways to dish up spring's first offerings?