Many seasonal foods come to mind when springtime finally comes. One of my favorite vegetables to eat around this time is asparagus. Around March/April is peak season for these green spears with purple tops to grow rapidly and totally raid farmers markets and grocery stores. Yes, asparagus are available all year round but nothing beats the fresh taste when bought from local farm in season.
I eat roasted asparagus hot as a side dish or cold as a topping on salad.
The elastic bands around the bunch acts as a guide when I’m cutting off the woody ends
Fresh asparagus look bright green with no signs of shriveling and not soft to the touch.
2 bunches of Asparagus
6 spring of fresh Thyme
2 Tbsp. of Lemon juice
2 Tbsp. of Olive oil
5 Garlic cloves, smashed
1 tsp of Salt and
½ tsp of Pepper
In a 375-degree oven, toss the trimmed asparagus in the lemon juice, olive oil, thyme sprigs, garlic and salt and pepper. Arrange on a baking sheet and roasts for 15 minutes. Turn after 7 mins to make sure the asparagus don’t burn.