When asparagus prices drop, and the spears are at their best, I go into “grab a bunch” mode. The microwave is my fastest, most reliable way to cook it perfectly — especially on a busy weeknight.
Asparagus season is almost here! Soon, grocery stores will have huge stacks of fresh, perfect asparagus. When it's abundant, it's cheap! Take advantage of the opportunity to indulge when quality is at its peak and prices are at their lowest.
I love this method of making asparagus because you don't have to get out an appliance or wash a skillet or roasting pan. It is asparagus in its purest, most simple form. You don't need to smother it in a cheesy sauce. Here's a way to eat it naked and enjoy it! (Not you, silly, the asparagus!)
We love it alongside salmon or ham. It's simply perfect for Easter dinner, and it would look amazing next to my favorite Dilled Carrots and Grammy's Ham Balls! So here's how you do it!
Wash the asparagus under cold running water. Next, snap off the woody end of a pound of fresh asparagus. The magic is that when you bend the stalk, it snaps at precisely the spot where it turns from tough to tender.
Begin by laying the stalks in a glass baking dish. I love using glass dishes for so many recipes! Arrange the "head to tail" spears so that about half the tips are on one end of the pan and half on the other.
Then, slice a lemon into thin circles and remove the seeds.
Add about a tablespoon of water and arrange the lemon slices on top of the asparagus. Cover the pan with plastic film and microwave on full power for 3-5 minutes.
Check after 3 minutes. If the stalks are easily pierced with a knife tip, they're ready to eat. It's up to you to decide on the perfect level of crispness!
Peel back a corner of the film and drain off the liquid. Drizzle olive oil, butter, or a little of both over the beautiful green stalks and shake the pan to distribute. Sprinkle with kosher salt and fresh ground pepper if you like. Serve hot. I also love adding lemon pepper!
Asparagus tastes great, looks gorgeous on a plate, and pairs beautifully with springy things like tiny new potatoes or hard-boiled eggs. It's also a nutritional powerhouse, low in calories, high in fiber, and loaded with vitamins!
Spring is tricky in Nebraska. I can't count how often my beautiful tulips have been covered with snow. Spring goes by fast wherever you live, so pick daffodils and eat fresh asparagus while you can!
I give the same advice about sweetcorn season!! The shortest distance and time from farm to table is always the best eating! The season for the best fresh asparagus is as brief as a junior high romance, so enjoy it!
When I was growing up, my mom would occasionally splurge and buy a can of asparagus. It was a luxury for us, and we each got a spear or two.
When I look back, the asparagus was pale and mushy stuff, but Mom acted like it was a treat. So, around that table of six, it always was! She was a clever momma and did her best to broaden our culinary horizons.
Years later, I was the momma encouraging a love for vegetables. When we moved to the farm, the previous owners had a large, well-established asparagus patch.
So, every spring from April to early June, we gobbled up every tender spear of perfect asparagus we could find. It was such a luxury!
I was always grateful for that little gift Roy and Marie left us at the farm. I'm sure they hated to leave it behind.
These days, I eagerly scan parking lots along the main drag for the stands of plucky folks who grow and sell this gorgeous vegetable. Sometimes, homegrown asparagus is as thick as my thumb and still tender!
Leftovers? There is no such thing! I always make "plan-overs!" Pour your favorite vinaigrette or Italian dressing over the leftover spears and refrigerate. They are delicious, added to a salad, or served with crusty bread and a little hunk of cheese!
Not long ago, a generous serving of asparagus was center stage on our little "farm food" supper of turkey sausage, scalloped corn, and carrot coins. It gave a simple meal a little class, don't you agree?
Perfectly cooked crisp-tender fresh asparagus with a kiss of lemon.
Soon, asparagus will be at its peak quality and freshness, and at the lowest prices of the year! Now that you know how quick and easy it is to prepare, I hope you'll grab some soon!
Cook asparagus this way and use it in this wonderful vintage Junior League recipe - delicious Egg and Asparagus Casserole - A delightful brunch casserole that's perfect for spring. Fresh asparagus and hard-cooked eggs are smothered in white sauce and topped with shredded cheese and crisp buttered crumbs.
Here are more of our family's favorite recipes that get me excited for spring!
Egg and Cheese Sandwich Filling - every time I packed lunches for a track meet, this was THE sandwich the girls requested. At our house, we still call them "track meet sandwiches."
Spring Cookie Bars - Delicious buttery sugar cookie bars are thick, chewy, and topped with amazing buttercream frosting. So easy and crazy good.
One-Bowl Rhubarb Bread - A delicious rustic rhubarb quick bread. Not too sweet, but slightly tangy. No mixer, one bowl. Tender and moist, lovely crumb. Can't wait for rhubarb season!
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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[…] When I plated the meal, I spooned some of the sauce over the rice, and it was delicious! Rice pilaf or brown rice would be great, too. A green salad for daughter #2’s family paired very well with it. Another yummy side for daughter #1 and her family was simple, fresh asparagus. […]