In keeping with our asparagus theme this month, here’s a handy — super simple — method to prepare these delicious, seasonal spears. Once roasted, they’ll keep in the fridge for about 2-3 days. We love them in salads to start. They’re also great with a side of speck or a soft boiled egg (or two!) at breakfast.
“Lots of people ask me what asparagus actually is. It’s not a fruit, or a leafy green. It’s not a tuber or a squash. What it is, is the young shoot of a fern like plant. When the plant first sends up leaves, they look like asparagus. Quickly after though, they open up in large feathery bush like plants. That’s why it’s important to pick ‘em fast and preserve them! Their life span is actually very short. Only young asparagus shoots are edible, once the buds start to open, the shoots quickly turn woody and doesn’t taste great. Trust me, we’ve tried!” — Agatha Podgorski, Community Manager, OCTA
- 1 bunch Ontario asparagus
- Pristine Gourmet Sunflower Oil
- Salt & Pepper
- Heat the oven to 425°F.
- Snap off the woody ends of the asparagus and discard.
- Drizzle with Pristine Gourmet cold pressed sunflower oil.
- Spread the coated asparagus in a single layer on a baking sheet.
- Sprinkle with salt and pepper.
- Roast for 15 to 20 minutes.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!