spring into asparagus

April is peak season for asparagus.  You will see a variety of different types appearing in farmer's markets, ranging in color from white to purple to green.

When an asparagus is really fresh, your options for preparing them are endless.  You can thinly shave them for salads, steam and season with a squirt of olive oil and salt, or prepare them with a vinaigrette dressing.

I never liked asparagus growing up.  My mother would serve the large, steamed stalks to the delight of my father and dismay to the rest of us.  I would wash them down with a large gulp of water to avoid having to chew.

But now when April comes around and the thin, elegant asparagus bouquets begin to appear, I am happy to bring them onto the table.

balsamic roasted asparagus 

A friend of mine in England showed me this easy recipe that takes just a few minutes. 


4 tablespoons balsamic vinegar, or more to taste

1 tablespoon white balsamic vinegar (optional)

salt to taste


time. prep. 5 minutes, cook 25 minutes

level.  easy

serves. 6 people


1.  Preheat oven to 425 degrees.

2. In a large, wide mixing bowl toss the asparagus with vinegar(s) and salt until well coated.

3. Spread asparagus out on a large baking dish.

4. Pop into oven and roast until slightly brown, should take 20 to 25 minutes and be tender but still a little crispy.