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Harvest Asparagus

Asparagus

 

Farm Recipe:

Simple Roasted Asparagus

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Ingredients:

  • 1 bunch fresh asparagus, trimmed

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Optional: grated Parmesan cheese, lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. Place trimmed asparagus spears on a baking sheet.

  3. Drizzle olive oil over the asparagus and toss to coat evenly.

  4. Season with salt and pepper.

  5. Roast in preheated oven for 10-15 minutes, or until tender and slightly browned.

  6. Remove from oven and sprinkle with grated Parmesan cheese and lemon zest if desired.

  7. Serve immediately as a side dish or appetizer.

Image by Zoe Schaeffer

 

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:

  • Grasp the asparagus spear near the base.

  • Snap it to one side to snap it off where it naturally breaks.

Storage:

  • 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.

  • Use asparagus within 2-3 days for best flavor and texture.

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