It’s asparagus time folks!!! Eeekkkkkkk!!!
Harvesting asparagus is extra special because one must wait yearrrsssssssssssss (three to be exact, which feels like a lifetime) to harvest Asparagus officinalis. And let’s just be honest, folks. Patience is not my virtue, so three years has been a stinkin’ long eternity. Sigh.
But, spring has sprung, and so have our asparagus shoots! Woot! Woot! Asparagus is a flowering perennial that is harvested in the spring over 3-5 weeks when the shoots are 6-8 inches high, and before they get too thick in diameter. We cut them from about 1 inch off the ground.
Cooking them is super easy, which of course is a prerequisite in our home. Asparagus are super versatile, and can be cook in a variety of ways. I like the blanch ’em & toss ’em method that takes under 5 minutes, and is out of this world yummy!
1 bunch of washed asparagus, chopped in 1/3 pieces
A tablespoon of Extra Virgin Olive Oil or Avocado oil
4-5 drops of doTERRA Lemon essential oil
2 tsp. of Pink Himalayan sea salt
Grated parmesan cheese
Bring several cups of water to a rolling boil. Add your chopped asparagus, and blanch for 2-3 minutes.
Drain the asparagus, and transfer them into a serving bowl.
Toss with the EVOO, lemon oil, salt, and grated parmesan.
Voila! Enjoy your super fresh snack or side! Everyone in your family will love it!!!
This post was shared on the following blog hops!