Grilled Asparagus

Contributed by Mike Cox

Prepare asparagus as usual then coat in olive oil.

Season with salt and pepper and grill until done (about five minutes).

Optional: sprinkle with Parmesan cheese before serving.

French Fried Asparagus Tips

Fine dry breadcrumbs
such as panko
Salt to taste
1 15–ounce can
asparagus tips, well
drained
1 egg well beaten
Vegetable oil

Combine salt and breadcrumbs. Dip asparagus in egg, then in breadcrumb mixture. Heat oil to 375 degrees. Fry coated asparagus in oil until golden brown. Drain on paper towels.

Easy, Simple Asparagus

Contributed by Pam Clark

1 pound fresh, small
asparagus
Good olive oil
Fresh ground pepper

Rinse asparagus, place on tinfoil covered cookie sheet, drizzle with olive oil and fresh ground pepper. Bake or broil for about 15 minutes until tender and slightly browned. Serve immediately.

An alternate method is to cut the aspargus into bite size pieces, toss with olive oil and fresh ground pepper and saute in a frying pan until tender.

Prosciutto Wrapped Asparagus

Contributed by Pam Clark

1/2 pound prosciutto,
sliced (sliced ham may be
substituted)
1/2 (8 ounce) package
cream cheese, softened

12 spears fresh asparagus,
trimmed

Preheat oven to 450 degrees.

Spread prosciutto slices with cream cheese. Wrap slices around two or three asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.

Bake 15 minutes in the preheated oven, until asparagus is tender.

Storing Asparagus

Do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and store spears in the refrigerator for up to two days.

Asparagus Availability

Although fresh asparagus is available year–round in most markets, prime season is in spring from February to June with April being the most active harvest month in the northern hemisphere.