In March, when few vegetables in the North East are in season, asparagus hits its prime. This unusual vegetable comes in both green and white varieties, grows directly out of the ground, and comes back each year without having to be replanted. To learn more about how asparagus grows click here.
Asparagus is packed with fiber and is an excellent source of vitamins A, C, K and folate. It tastes great sautéed or oven baked and makes a perfect side dish for chicken, fish, and beef. See the recipe below for a quick, easy way to prepare delicious baked asparagus!
Garlic Parmesan Asparagus
- 1 Bundle of asparagus
- 1 Tbsp olive oil
- 2 tsp garlic (minced fresh or powder)
- Salt and pepper to taste (optional)
- 1-2 Tbsp parmesan cheese
Preheat oven to 350 degrees Fahrenheit. Rinse asparagus in cold water and let dry. Lightly coat asparagus spears with olive oil and spread out on cookie sheet. Sprinkle with garlic, pepper, and salt if desired. Bake for 5 minutes. Remove from oven, sprinkle with parmesan cheese and bake for another 3-5 minutes (until asparagus is fork tender).
Tip: To best store asparagus, place the bundle in the fridge standing upright in a bowl with ½ to 1 inch of water. This will keep the spears fresh until you are ready to cook them, especially if you plan to wait a few days!
Written by Spectrum nutritionist Christina LiPuma, RDN, LDN