Weekend Asparagus

As promised, a recipe from Honey Wagon Farms’ Sandi Taylor.

During the busy planting and growing season on our farm we need foods that are quick and easy to prepare, yet tasty. This one surely is. The quantities are open ended so you put in/on whatever amount you would like.

Asparagus – quantity required for number of people serving
Olive oil
Minced garlic
Balsamic vinegar
Crumbled feta cheese or freshly grated Parmesan or cheese of your choice

Preheat oven to 450

Clean asparagus and snap off tough end if necessary.

Arrange asparagus on cooking sheet in single layer.

Spread minced garlic over asparagus.

Drizzle olive oil over and turn to coat so all is covered.

Roast for 10 plus minutes depending on thickness of spears – if spears are thin, watch carefully that you do not overcook.

Place on serving plate, drizzle lightly with balsamic, add crumbled cheese of choice.

If you are a garlic lover like I am, add a bit of extra minced garlic at this time for that fresh garlic taste.

Serve immediately.

Sandi, thank you so much for sharing your experience cultivating and cooking asparagus. Taylor owns and operates Honey Wagon Farms with her husband Ed. Honey Wagon Farms is located at 256 Sandy Hook Road, Picton.