Well it’s May and here’s hoping this great weather is here to stay! I've noticed beautiful spring flowers starting to come up everywhere and even my rhubarb is starting to make an appearance. Spring starts the growing season but we can also harvest a few vegetables like asparagus, ramps and rhubarb – all of which we’ll be featuring this month, so stay tuned.

Asparagus is in season in May and June but you can usually purchase hot house asparagus all year. It’s a staple green vegetable for my family – my daughter will choose it over any other green vegetable. You can also buy white or purple asparagus. When you are buying asparagus look for crisp stalks with tight closed head. It is best to use it that day but you can store asparagus for a couple days in the fridge either wrapped tightly in a plastic bag or standing in about an inch of water.

Asparagus is one of those vegetables that I always cook the same way – steamed. I’m not sure why I’ve never tried something new because I’m always looking for and trying new recipes. So this blog focused me out of our asparagus comfort zone.

Before you cook asparagus make sure to wash it well and trim off the tough bottom ends. To do this I pinch two nodes and snap off the end. It should break off easily, if it doesn't just move up to the next node.
You want to remove the white end and only a little of the green stalk. 

From The Looney Spoons Collection by Janet and Greta Podleski comes a new family favourite roasted asparagus with balsamic vinegar and feta cheese.

1 ½ pounds of fresh asparagus spears, trimmed
2 tsp olive oil
1 tsp minced garlic
2 tsp balsamic vinegar
¼ tsp black pepper
¼ cup crumbled light feta

Preheat oven to 450 F.

In a small baking dish arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with garlic. Mix the asparagus around a bit to make sure they’re well coated. 

Roast for about 8-10 minutes depending on the thickness of asparagus. Be careful not to overcook them. 

Arrange asparagus on a serving plate and sprinkle with vinegar, black pepper and feta cheese.

 Serve immediately.

                                                                       Shannon RD