PREPARE:
Cut 1/2 inch off the bottom of each stalk. This part is woody and tough.
WAYS TO EAT:
-
Eat them raw:
- Use a vegetable peeler to ribbon asparagus, add to salads.
-
Roast spears:
- Drizzle with olive oil, sea salt, and black pepper.
- Roast in the oven at 350 degrees for 20 minutes.
-
Grill
- Drizzle with olive oil, sea salt, and black pepper.
- Wrap in foil and grill for 15 minutes.
- Chop up and add to soups, stir fry, scrambled eggs, and casseroles.
ADD SOME FUN!
Call them mighty spears!