I’ve been spoiled to live by year-round markets, but my heart still skips a beat at the first spotting of bright green stalks of asparagus after a long, cold winter. This past weekend I lucked out and found the season’s first Northern Neck strawberries, too — much to the Foodie Tot’s joy. (Yes, he did a dance after peering into my market bag.)
If you’re headed out in search of asparagus this weekend, Northern Virginia magazine offers some pointers on how to choose and prepare them. Me, I roast them in olive oil and sea salt for about 8-10 minutes (400 degrees), until just tender enough for the baby to gnaw on.
That’s right, the Foodie Bebe has already savored her first asparagus. The boy’s fancy for it comes and goes. (Though I did discover he likes it better if I pan roast it in the cast iron skillet with butter instead of olive oil, and a little parmesan cheese never hurts.) Do your kids like it?