Asparagus season is here!
Did you know that asparagus is not harvested until 3 years after planting? And that white asparagus is just green asparagus that has been deprived of sunlight?
Visit your local farmers market for fresh, organic asparagus. High in fiber, folate, potassium and vitamins C and K, it is a delicious, healthy treat. Enjoy asparagus raw or chopped into a salad. It cooks very easily and is quite tasty prepared in many ways. Here is one of our favorites:
How to prepare:
Preheat your oven to 400 degrees. Cut off the tough end of the asparagus and lay the spears on a baking sheet in a single layer. Drizzle with olive oil, toasted sesame oil, or pre-melted coconut oil and make sure to thinly coat all sides of the spears. Sprinkle with ground Celtic sea salt, pepper and if desired, finely minced garlic. Cook 5-10 minutes.
The thickness of the spears, along with your personal texture/crunch preference, will determine how long the asparagus should stay in the oven. Before serving, dress it with a small amount of lemon juice.
