Birds are chirping, peepers are peeping, and a warm spring breeze is blowing through open windows. Nature and I are waking up from our winter slumber. It’s so exciting! The world around is coming alive with new growth, as I begin to fill my kitchen with early spring vegetables and herbs.
What’s your favorite early spring vegetable? I can say without a doubt that mine is asparagus! How can one not love asparagus with its delicate flavor and tender texture? Asparagus is a culinary treat definitely worth celebrating. Not only is it delicious, but it’s good for you! Asparagus is low in calories and high in fiber. It’s also an excellent source of vitamins C and K, as well as folate and potassium.
One of the simplest and most delicious ways to prepare asparagus is to roast it in the oven. To do this, simply preheat your oven to 425°F, trim the woody ends off the asparagus spears and discard, then toss the spears with a bit of olive oil, salt, and pepper. Roast the asparagus for 15-20 minutes, until it’s tender and slightly caramelized. Asparagus can be great in soups, salads, and even pasta dishes. It also pairs well with a wide range of other ingredients such as mushrooms, bacon, parmesan cheese, and eggs. Experiment! Get creative!
Believe it or not, do you know what else goes great with asparagus? Chives! Chives are my favorite early herb of the season! Below you can find my recipe for Roasted Asparagus with Lemon and Chives.
Chives, with their subtle, onion-like flavor and vibrant green hue, add a burst of freshness and color to almost any dish. Chives are also good for you. They are packed with vitamins A and C, as well as calcium, iron, and antioxidants to help boost your immune system.
Do you chop your chives up and sprinkle them over dishes as a garnish? I do, but I also love to use them for their flavor by adding them to soups, salads, baked potatoes, omelets, dips and spreads. Another great way to use chives is to make a compound butter. Simply mix chopped chives with softened butter and a pinch of salt, and then spread the mixture on toast, grilled meats, or roasted vegetables. The butter will melt and infuse the dish with the delicate onion flavor of the chives.
The next time you’re at the farmer’s market, pick up a bunch of asparagus and chives and give them a try. Your taste buds will thank you! Small Town Gyrl Culinary Herbs also offers fresh chives. Contact me for more information!
Roasted Asparagus with Lemon and Chives
Drizzle olive oil over asparagus. Sprinkle with salt and pepper. Toss to coat and roast at 425° F or 15 to 20 minutes. Squeeze a fresh lemon over the asparagus and then sprinkle with chives.
Buonissimo!