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Harvest Asparagus
Farm Recipe:
Simple Roasted Asparagus
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Ingredients:
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1 bunch fresh asparagus, trimmed
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2 tablespoons olive oil
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Salt and pepper to taste
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Optional: grated Parmesan cheese, lemon zest
Instructions:
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Preheat oven to 400°F (200°C).
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Place trimmed asparagus spears on a baking sheet.
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Drizzle olive oil over the asparagus and toss to coat evenly.
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Season with salt and pepper.
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Roast in preheated oven for 10-15 minutes, or until tender and slightly browned.
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Remove from oven and sprinkle with grated Parmesan cheese and lemon zest if desired.
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Serve immediately as a side dish or appetizer.
When is it "pick-perfect"?
Harvest asparagus when the spears are about 6-8 inches tall and pencil-thin. They should be firm and snap easily when bent near the base.​
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How to Harvest:
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Grasp the asparagus spear near the base.
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Snap it to one side to snap it off where it naturally breaks.
Storage:
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Store freshly harvested asparagus in the refrigerator. For short-term storage, stand the spears upright in a container with about an inch of water, covered with a plastic bag.
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Use asparagus within 2-3 days for best flavor and texture.