Quick Preps

PREPARE:

Cut 1/2 inch off the bottom of each stalk. This part is woody and tough.

WAYS TO EAT:

• Eat them raw:
  • Use a vegetable peeler to ribbon asparagus, add to salads.
• Roast spears:
  • Drizzle with olive oil, sea salt, and black pepper.
  • Roast in the oven at 350 degrees for 20 minutes.
• Grill
  • Drizzle with olive oil, sea salt, and black pepper.
  • Wrap in foil and grill for 15 minutes.
• Chop up and add to soups, stir fry, scrambled eggs, and casseroles.