Asparagus season has officially begun here in The Garden State (aka – New Jersey). It is a sure sign that after a long and harsh winter, spring is finally here. It is one of the first vegetables harvested in the spring in our state. While asparagus is readily available year round from other parts of the country, the growing season here in New Jersey only lasts about six short weeks (usually the beginning of May – mid-June).
Here are some facts to chew on about asparagus:
• Asparagus is high in fiber, potassium and folate.
• Approximately 1,100 acres of asparagus is grown in New Jersey.
• It takes three years from initial planting for it to mature and harvest. Once planted, it can produce for about 15 years.It grows out of the ground – like a very thick blade of grass. It is very labor-intensive to pick….think about bending over and cutting one stalk at a time.
• It is said that Queen Nefertiti proclaimed asparagus the food of the Gods.
• Asparagus varieties can be green, white or purple
- 1 lb. Jersey Fresh Asparagus
- 3 TBS. Olive
- 2 Cloves of Garlic
- ⅓ Cup of Parmesan Cheese
- Salt & Pepper to taste
- Preheat oven to 425°.
- Wash asparagus thoroughly. Jersey asparagus tends to be a little sandy. To remove sand, soak in cold water for a few minutes so sand the can settle to the bottom of a large mixing bowl.
- Use a vegetable peeler to skin outer layer of asparagus.
You can find complete recipes of this ROASTED ASPARAGUS WITH GARLIC & PARMESAN in thefarmgirlgabs.com