The Yummiest Garden Fresh Asparagus Recipe, Ever!

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.

First year baby asparagus

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.

It’s ready for eating!!!

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!

Here’s how:


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!!!

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