Lemons and their tart, refreshing flavor signal spring to me so we’re welcoming spring with a week’s worth of lemon-y recipes!
Trimming fresh asparagus is snap! Pun, intended. Before you enjoy this delicious spring vegetable (though you can find it in your grocer’s produce section just about year-round), it’s important to get rid of the tough, woody portion of each spear’s stalk.
How to Trim Asparagus
You can use your vegetable peeler to peel away the tough outer skin at the bottom of each spear. An even easier technique, and my preferred method of trimming asparagus, requires only your two hands. Hold one asparagus spear with both hands – the end of the stem in one hand and the top of the spear in the other – and simply bend it. The veggie will snap at just the point where the tough, woody stem ends and the tender portion of the spear (the part you want to eat) begins.
This is a great task for little hands that want to help in the kitchen.
If you’re using a vegetable peeler, make sure you peel away only the touch outer layers of asparagus.
Hold each spear at the ends and bend gently, allowing it to snap on its own.
Vegetable Peeler (optional)
Roasted Lemon Asparagus with Garlic & Feta
This dish is a great choice for a quick and flavorful side dish.
1 pound bunch asparagus, trimmed
2 cloves garlic, minced
zest of 1 lemon
1 tablespoon freshly-squeezed lemon juice
1 tablespoon olive oil
1 – 2 tablespoons crumbled feta cheese
salt and pepper
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil.
Arrange the asparagus on the baking sheet in a single layer. Whisk together the garlic, lemon zest, lemon juice and olive oil in a small bowl. Add salt and pepper to taste and pour the olive oil mixture over the asparagus. Toss until it’s evenly coated.
Roast the asparagus for 8-10 minutes, until it’s tender and the sprouts begin to brown at the edges.
Remove the asparagus from the oven and transfer it to a serving platter. Sprinkle with the crumbled feta and serve.
Number of servings: 4