Seasonal Vegetable: Asparagus Three Ways

  • Written by Karin Hopper

Enjoy the best tasting vegetables by eating seasonally. Asparagus is in season mid-April to mid-June. Enjoy it steamed with a little olive oil, freshly squeezed lemon juice and salt and pepper or use one of the following recipes.

Roasted Balsamic Asparagus

2 pounds asparagus, trimmed

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 tablespoon sugar

Kosher salt


Toss asparagus, olive oil, balsamic vinegar and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Serve warm.


Parmesan Asparagus

2 pounds asparagus, trimmed

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan

1 lemon 

Preheat oven to 400 degrees F.

Lay asparagus in single layer on sheet pan, drizzle with olive oil, salt and pepper and mix with hands. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute.

Right before serving, squeeze lemon juice over the asparagus.


Grilled Asparagus Wrapped in Prosciutto

2 pounds large asparagus, trimmed

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/4 pound thinly sliced prosciutto (one slice per asparagus)

1 lemon, cut in wedges

Preheat grill to medium.

Place asparagus into a large bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss well.

Take one slice of prosciutto and wrap tightly around each asparagus stalk. Place on grill, turning frequently until slightly charred, approximately 2 to 3 minutes.

Serve with lemon.


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