Handy Veggie Cooking Chart

We need to refer back to this in the summer when we have all those wonderful fresh, local veggies at Country Harvest Greenhouse!

Roasted Asparagus

In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch.

Ingredients
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice

DirectionsPreheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Serves 4.

Orange & Asparagus Salad

Here's a fresh, colorful and easy way to use Michigan-grown aspargus.

2 c cut-up fresh or frozen Michigan asparagus
6 oz bag spring or European lettuce mix
11 oz can mandarin orange sections, well drained
1/3 c thinly sliced red onion
1/4 c honey roasted cashews
1/2 c raspberry vinagrette dressing

Steam or microwave asparagus until tender-crips. Drain and let cool. Combine cooked asparagus, lettuce, oranges, onion and cashews. Pour dressing over all. Toss to evenly coat. Serve immediately.