As a kid, Mom often made wonderful home-cooked meals for supper. But, occasionally, we would have a side I wasn’t a fan of, mostly because Dad really loved all kinds of veggies. Asparagus was one of those. I never knew the experience of fresh asparagus, though – we always cooked it from a can. Mushy, green sticks ... no thanks. 

Fast forward to more recent years. My family is visiting my oldest sister’s house for a holiday meal. She prepared baked asparagus. Really, sis? Asparagus? To my surprise, my husband was a huge fan. He said it was his favorite dish! It was much different than what I’d tasted as a kid.

She started with fresh asparagus. It was a vibrant green color. Once baked, it was very flavorful, crisp and a real delight. I’ve taken my sister’s simple recipe and adapted a slight variation for our family. It’s always a treat when it comes in season each Spring! Catch the recipe at the bottom.

Asparagus is a good source of:

• vitamins A, C and K
• folate
• antioxidants
• thiamine

It’s also very low in calories, with only nine calories in three asparagus spears. In those three spears, you’ll also get a gram of fiber.

Asparagus is the first perennial vegetable harvested in the spring and usually peaks in April. By the end of May, asparagus is at the end of its season in most locations. Here are some asparagus harvest date ranges by state:

• Georgia, mid March to mid June
• Illinois, late April to June
• Indiana, late April to late June
• Iowa, April to May
• Kentucky, early May to mid June
• Michigan, May to June
• Missouri, mid April to early June
• Ohio, late April to early June
• Pennsylvania, May to early June
• South Carolina, April to June
• Tennessee, early April to mid June
• Wisconsin, April to mid June

Oven Roasted Asparagus

Ingredients:

•  1 bundle of asparagus
•  2 tablespoons olive oil (or butter)
•  1/4 teaspoon garlic salt
•  1/4 teaspoon salt
•  1/4 teaspoon black pepper
•  1/4 cup fresh Parmesan cheese grated (optional)

Instructions:

1. Preheat Oven to 400° F
2. Wash asparagus and cut off ends (about 1-2 inches)
3. Line a baking sheet or shallow pan with parchment paper or foil. Arrange asparagus in a single layer on a baking sheet.
4. Drizzle asparagus with olive oil (or butter) and sprinkle with garlic salt, salt and pepper. Toss until evenly coated. Rearrange in a single layer on the pan.
5. Roast in the oven for approximately 10 minutes (possibly longer if thicker stalks).
6. Remove pan from oven and sprinkle with Parmesan cheese and return to oven until the cheese melts.

Shop all Market Wagon fruits and vegetables here!