It's asparagus season out at the farm with these lovely green spears growing skyward. Each time I go out there, I get to gather a handful or so. Two of my favorite ways to cook asparagus is sauteed with garlic and lemon butter and most recently, simply roasted with olive oil and salt and pepper.
Due to all the rain and cool weather, the lettuces and Swiss chard have also been doing well. I cut two heads of lettuce this week, leaving the roots so that they'll grow back again. The rhubarb is also still flourishing.
The kale and collards that wintered over seem to be bolting already, so perhaps it's not such a good idea to try to keep them going another season. I harvest what leaves are left, cutting down the flower stalks as well, and have been pulling up the plants that have gotten too spindly and replacing them with seedlings that I planted earlier in another bed that were getting too crowded. So fun to have fresh, homegrown veg again!
Asparagus with garlic and lemon butter
1 1/2 pounds asparagus,with any tough parts snapped off
2-3 cloves of garlic, minced
1 tablespoon butter or olive oil
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
salt & pepper
Put enough water in a saucepan and add salt and bring to a boil. Place asparagus in boiling water and cook until tender. Drain and in the meanwhile, put butter or olive oil in a pan on medium high and briefly sautee garlic until fragrant. Add the asparagus to the pan and add the lemon zest and juice. Season with salt and pepper.
Roast asparagus
asparagus, with tough parts snapped off
olive oil
salt & pepper
Preheat oven to 400 degrees. (I use my toaster oven when I just have about a half pound or so to cook.) Clean and snap off tough ends of asparagus and dress with the olive oil and generously season with salt and pepper. Roast for about 15 minutes or check when you begin to smell the fragrance of roast asparagus. It doesn't get any simpler than this!
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