The first day of hunting season, I woke early to get a jump on my prey. I climbed out of bed, put on some ratty clothes, and headed out to the fields. Fortunately it was a warm spring day.
I was armed only with a canning jar of water and a beat-up steak knife, but that’s all I needed. My prey is easy to bag. It it is well camouflaged, but once I spot it, its options are limited.
Hunting analogy aside, looking for asparagus in our old bed isn’t as easy as it should be. The weeds have grown during the years of neglect, so picking out the spears amongst the grass, onions, and goldenrod sprouts is a tad frustrating. I cut about a half-pound of spears that morning. I enjoyed a nice side dish that night with my dinner, and my favorite asparagus recipe is very simple to prepare.
Simple Roasted Asparagus:
- Preheat the oven to 450°.
- Rinse the asparagus spears and snap off the woody part of the stems. Pat dry.
- Peel a thin layer from any overly large spears.
- Drizzle olive oil over the spears and toss to coat.
- Sprinkle with fresh-cracked pepper and kosher salt.
- Grate Parmesan-Reggiano cheese over the spears.
- Roast in the oven for about 15 minutes or until a knife easily pierces the largest spears.
*** This personal blog is comprised solely of the opinions, views, projects, and travels of its author, Stacey Morgan Smith. She is lucky enough to have loving family and friends whom she drags along with her on her adventures and whom she puts to work on her little farm. She uses this blog to help promote living in the mountains of the Shenandoah Valley of Virginia, from Roanoke to the Potomac River.**