My earliest recollections of eating asparagus date back to my childhood. Each spring, our family (who farmed near Rowley, Iowa) would drive to Waterloo, a trip of about 40 miles each way, to get asparagus. During the ride, I remember my parents discussing how the sandy soil around Waterloo produced the wonderful asparagus that they were eager to eat. (I was six years old, so their enthusiasm was lost on me.) Now that I look back, I marvel at parents who would make a two-hour car trip with kids for the simple pleasure of eating a vegetable they loved.
Perhaps part of the joy was in the ritual of spring that asparagus represented. Now that asparagus is in season, how can I resist making it the vegetable of the week? After all, asparagus complements most dinners as a side dish, and cream of asparagus soup is delicious. Leftover asparagus can be chopped and tossed in mixed-green salads or added to omelets.
My favorite recipe for asparagus is a simple one. I break the stalks by hand and then rinse them. After spreading the stalks on a foil-lined cookie sheet, I sprinkle olive oil and seasonings on top. (I use a sprinkling of lemon-pepper and garlic salt.) I cover lightly with foil and bake at 400 degrees for 15 minutes. I remove the upper foil sheet and leave the oven on warm until I am ready to serve dinner. What could be easier? And what could be more delicious?
Bon appétit.
Photo courtesy of Anna H-G
Thank you for sharing your story. Asparagus is indeed a very healthy vegetable which a very good source of fiber. It also contains vitamins, minerals and other nutrients and high in antioxidants.
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