Mike commented once that a clear sign of commitment in a relationship is planting asparagus and that maybe it was time for us to put some in our garden. I imagined this was as close to a wedding proposal as I’d ever hear from him, so I quickly agreed. After all, we’d already bought a freezer, which everyone knows is another sure sign that things are bound to last…
That was years ago and I’m happy to say that our asparagus bed (and our marriage) is flourishing! It seems fitting that today—Earth Day—we cut the first tender spears for this growing season. Today we also are pleased to announce the launch of our new website, OnaGreenQuest.net. This website is our place to share innovative ideas, products and inspiration with people who want their everyday lives to make a difference to the planet. We invite you to join us in our garden and kitchen as we explore ways to live in harmony with nature and community.
The first cutting of asparagus is always a little sparse. It takes a bit for the bed to get going and fill in with tall elegant spears. I think the website will be that way too. I hope you will visit often as the site fills in with content and products for natural garden and lawn care. For now, here is a simple way to prepare asparagus that can add to your celebration of Earth Day, or any day!
- 2 bunches asparagus (about 2 lbs.)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme (optional)
- 1/3 cup packed freshly shredded parmesan cheese
- 2 teaspoons fresh lemon juice
- Preheat oven to 475°.
- Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.
- Toss asparagus with olive oil, sprinkle with salt and pepper and thyme and toss well. Arrange asparagus in an even layer in a shallow baking dish.
- Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes.
- Sprinkle with lemon juice. Serve hot or warm.
You can change this recipe to suit your taste by replacing the garlic and/or thyme with herbs of your choice. I have used snipped chives instead of thyme and it was delicious! You can also vary the cheese.