First Asparagus

 With all of the rain we’ve experienced in the past 4-5 days, the asparagus has grown quickly and some spears are ready to be harvested.  While the harvest will be donated to an organization servicing those with food insecurity, a taste of the first spears of the season can be forgiven.

Asparagus is low in calories but high in nutrient content.  It can be eaten raw or cooked, and added to soups, salads, risotto or on its own.  Raw asparagus is higher in vitamin C and folate than cooked asparagus, but not everyone has access to fresh spears, and older ones taste better cooked.  Asparagus is also a good source of vitamin K, potassium and fiber.  Asparagus contains an amino acid called asparagine, which has diuretic properties. Diuretics stimulate the kidneys to produce more urine, helping the body eliminate excess fluid and salt. 

While a simple rinse is all that is needed to enjoy these right out of the garden, asparagus are delicious roasted and added to a salad with cranberries, pecans, feta and a balsamic dressing. 

The first step is to roast the asparagus in a 400° oven for 5-7 minutes (7-9 for thicker spears).  Snap the woody base off of the asparagus, cut into 1” pieces, drizzle with olive oil, salt and pepper, spread on a sheet tray and pop in the oven.  Once they are easily pierced with a fork, remove from oven and cool.

Make a simple vinaigrette with some good quality balsamic vinegar and olive oil, Dijon mustard, honey, salt and pepper.  In a salad bowl, add greens, some cranberries and toasted pecans along with the cooled asparagus, dress with the vinaigrette and sprinkle with crumbled feta.  Dig in and enjoy!