Asparagus: (aka edible trees to my kids)
Few gardeners realize that asparagus is one of the most permanent and dependable of the home garden vegetables. Although Plants take 3 years to come into full production, they are worth the wait by providing a seasonal crop for 15+years. Asparagus takes up space, but it does so in a grand manner; its tall, graceful growing habit makes it an ornamental favorite.
Wanted to share a VERY easy recipe that’s a favorite in our home.
Ingredients
1 1/2 – 2 pounds asparagus (2 bunches)
2 tablespoons olive oil
salt
pepper
Parmesan cheese, optional
Instructions
- Preheat oven to 450 degrees.
- Clean asparagus and snap bottom, woody stems off of the asparagus stalks.
- Place on a large kitchen sheet pan.
- Drizzle olive oil over asparagus and sprinkle with salt and pepper.
- Lightly roll asparagus on the sheet pan to make sure well-coated with oil, salt and pepper.
- Place in oven and bake for 10 minutes.
- Remove and serve warm.
- Sprinkle with Parmesan cheese if using.
Although my asparagus pictured above won’t be ready for a few years I did have some fresh out of a friend’s garden today and WOW…there is nothing better than something that is homegrown.
I’m happy to report that our last garden is being plowed this weekend. Special thanks to Wayne Riley in Laurel County for helping us with that. Lots have happened in the last few weeks. Here are some pictures highlighting one participant’s growing veggies in using raised beds. Salad is on the menu!
Another participant got their hoop-house up. The ground is still a little wet to till it under, but within a few days it will be ready to go.
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