Local asparagus was tight this season due to inclimate weather, so we were only able to get two batches so far of locally grown asparagus. But we made the best of it....
Asparagus is an excellent source of of Iron, Magnesium and Zinc, as well as an exciting source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Phosphorus, Potassium, Copper, Manganese and Selenium.
At ChildRoots our preferred method is roasting. Steaming is too stinky.
We start by rinsing, followed by removing the bottom portion of the spear.
Making sure to leave each piece large enough for little hands to grab.
Once prepped the asparagus is placed on a sheet pan and drizzled
with olive oil and sprinkled with salt and tossed gingerly.
Set the oven as hot as it will go. Place the asparagus on the top rack. Set timer for four minutes. After four minutes, take a peek and keep roasting until the tips a nice golden brown. Once nicely colored remove from oven and allow to rest three or four minutes. At home, you may enjoy a splash of lemon juice or balsamic vinegar.
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