fresh asparagus
olive oil
kosher salt


1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and trim the ends off the asparagus spears.
3. Lay the asparagus spears on baking sheet. Sprinkle olive oil and kosher salt over the asparagus.
4. Roast for 15 minutes. Asparagus is ready when it is a nice bright green color and tender.



Be careful not to overcook the asparagus.

Asparagus and Banana Vinaigrette

1/2 teaspoon salt
2 tablespoons Dijon mustard
1/8 teaspoon freshly ground pepper
1/3 cup wine vinegar
1/2 cup salad oil
2 teaspoons lemon juice
2 tablespoons chopped scallions
1/4 cup chopped parsley
1 pound asparagus -- steamed
2 ripe tomatoes -- cut in wedges
3 bananas
Salad greens (Bibb or Iceberg)

In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.

Asparagus Frittata

12 stalks of asparagus
non-stick cooking spray, butter or margarine for skillet
4 eggs*
1 tablespoon grated parmesan or romano cheese
Salt and pepper to taste


* Feel free to replace eggs with low-fat egg white replaces -- 1/4 cup (60 ml) = 1 egg.

Remove the woody ends from the asparagus stalks and cut into 1-inch (2.5-cm) lengths.

Grease a medium-sized skilled with non-stick cooking spray, butter or margarine and heat over high heat until the fat begins to sizzle.

Sauté the asparagus pieces for about three minutes.

While the asparagus cooks, whisk together the eggs until they are light yellow and frothy. Whisk in the grated cheese.

Make sure the asparagus pieces are fairly evenly distributed across the bottom of the skillet. Pour in the egg and cheese mixture gently to keep the asparagus from floating to one side of the pan.

Reduce heat to low and cover. Cook the frittata over low heat until the top is set and the bottom is golden brown.

Flip out the frittata onto a plate so that the brown side is up. Season with salt and pepper and serve immediately.

Serves: 2

Asparagus with Balsamic Vinaigrette

This vinaigrette is also excellent with green beans!

2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste

* A mixture of green and white asparagus will make a beautiful presentation!

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.

In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.

Makes 4 servings.

Asparagus with Lemon Vinaigrette


1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed

In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Makes 4 to 6 servings.