Asparagus Trees

Throughout most of our province, May is the month that fresh asparagus starts to arrive in our gardens and grocery stores.

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Yield
8 child-size portions
Preparation Time
5 minutes
Cooking Time
Common Allergens
none
Equipment List
Vegetable peeler
Lemon zester or knife
Baking sheet
Tongs
Ingredients
1 lb
fresh asparagus spears
1 Tbsp
olive oil
1
lemon
1/4 tsp
salt
Instructions
  1. Preheat oven to 350F.
  2. Using peeler, remove the tough outer skin of the bottom of the asparagus spears.
  3. Place asparagus on baking sheet and drizzle with olive oil.
  4. Zest the lemon (just the yellow part of the peel, not the more bitter inner white part) and sprinkle zest on the asparagus. Sprinkle with salt.
  5. Bake for 5-10 minutes depending on the thickness of the asparagus.
  6. Meanwhile, cut lemon in half and juice.
  7. Before serving, drizzle with the lemon juice.

Source: Nicole Fetterly, RD

Note:  Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.