Today marked the start of the farmer’s market season in Oak Park. I’ve been looking forward to this day for weeks. I even popped out of bet a little earlier—with excitement. And the weather was just perfect for a walk. My graduate school husband got a couple homemade donuts—while I got some asparagus, rhubarb, and black raspberry jam. Perfect Saturday morning.

We love asparagus minus it’s after effects, if you know what I mean. It is super easy to cook. Very versatile. With a quick 10 minute cook time. You’re gonna love this recipe, if you can even call it that.

Asparagus

Bunch of fresh asparagus spears (support your local farmers!)
Drizzle of olive oil
Sprinkle of sea salt

1. Preheat oven to 425°.
2. Wash and dry asparagus. Break off hard woody ends.
3. Place on baking sheet covered with foil for easy clean up.
4. Drizzle with olive oil, and sprinkle with sea salt.
5. Bake for 10 minutes. Enjoy.

TIPS
• This recipe is so basic, it’s easy to dress up. Try adding lemon or orange zest, lemon juice, orange slices, garlic slices, balsamic vinegar, or parmesan cheese.
• If you overcook your asparagus, they will no longer be spear-like, but limp and soggy and a little less nutritious. 

PS—Do you notice anything different around here? The ole blog was in need of an update. I’m trying to do it myself with the little web knowledge that I have—scary! If only it was as easy as cooking asparagus.