As spring rolls in (finally!) so does tender, delicious asparagus. It’s always best to eat veggies that are in season so that you can truly appreciate the flavor, texture and sweetness. After all, you know how BAD a tomato tastes in January? Yeah, we don’t want that. 

Here I’ve got 3 super EASY ways to cook Spring’s favorite veggie that are lean and green, family friendly, delicious and on pretty much any program. Long gone are the days of overcooked, mushy and flavorless shoots. Now, I present to you, Awesome Asparagus!

Basic Steamed:

Trim asparagus bottoms and peel with a veggie peeler if necessary. Place asparagus in a frying pan with a lid with 1/4 C water, or place in a steamer basket and add to a pot with a lid and 1/4 C water. Bring to a boil with the lid on and cook for 4-8 minutes until tender crisp. You’ll need longer time for thicker asparagus, less time for thinner (like I have above.)

To season, drizzle with oil or butter (if desired) then add a seasoning of your choice. Here are a few of my favorite combinations: Stacey Hawkins Valencia Orange Oil & Wok On Seasoning, Butter & Dash of Desperation Seasoning, Stacey Hawkins Luscious Lemon Oil & Stacey Hawkins Citrus Dill Seasoning.

Great hot, or serve leftovers chilled for a fabulous salad.

Basic Roasted:

Preheat oven to 350 degrees. Trim asparagus bottoms and peel with a veggie peeler if necessary. Layer asparagus in a baking dish (no more than 2 deep) and drizzle with a little oil* and seasoning. Roast for 25-30 minutes, tossing with tongs or a spatula once during cooking. Roast for a shorter time for crisp-tender, a little longer (until browned) for a nutty, truly roasted flavor. You can use the combinations suggested above, as well as: Stacey Hawkins Roasted Garlic Oil and SH Simply Brilliant Lemon Pepper Seasoning, Stacey Hawkins Luscious Lemon Oil & SH Dash of Desperation- drizzle with just a touch of SH Balsamic Mosto Cotto when done for additional depth and flavor.

* You may do this without oil, however, you must substitute 1/2 C water instead or asparagus will be very tough and not cook evenly.

Basic Grilled:

Preheat outdoor grill to medium high heat. Trim asparagus bottoms and peel with a veggie peeler if necessary. In a large bowl, toss asparagus, a little oil (necessary for grilling to protect the tender stalks) and seasoning. Place asparagus perpendicular to the grill slats (or use a veggie grilling basket) and grill for 20-30 minutes, tossing with tongs or a spatula occasionally during cooking to prevent tips from charring.

Any of the combinations above will work, but my absolute FAVORITE for grilled asparagus is Stacey Hawkins Luscious Lemon Oil, SH Skinny Scampi Seasoning and then drizzled with a touch of SH Balsamic Mosto Cotto as soon as they come off the grill. YUM!

Happy Cooking! 

Stacey