Asparagus
A spring stalk in New England markets, often from late April into June.
Availability varies. A New England example may not match your market.
How to prepare
- Snap off the woody end.
- Steam, roast, or sauté until just tender.
Storage
Refrigerate unwashed and use within a few days.
Shopping note
Look for firm spears with closed tips.
Asparagus with potatoes
30 minutes. About 1 plate. These are kitchen amounts, not a nutrient analysis.
- 1 small bunch asparagus
- 1 medium potato
- 1 teaspoon olive oil
- a wedge lemon
- Heat the oven to 425°F (220°C).
- Cut the potato into wedges and the asparagus into short lengths.
- Toss with oil and roast about 20 minutes.
- Finish with lemon.
Vegetables and a storage potato on one plate A spring market idea
Availability varies by farm, weather, and week. These are New England examples, not a promise of what is in every market.
Optional: sprinkle cumin after roasting. Do not remove the potato or the asparagus.