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Pick of the Week: AsparagusPrint

Food & Farming | June 9, 2014 | By Rebecca Fisher

 
 

Editor’s Note: Rebecca Fisher is interning with MLUI this summer in the communications department. As a way to introduce her to all the great local products you can find in northern Michigan, each week she’ll be picking out an item at the farmers market and trying out a new recipe. First up: Asparagus. 

Since I arrived in Traverse City, I have not stopped hearing about the asparagus. So I wasn’t too surprised when I went to the farmers market last week and asparagus was everywhere. I understand it came in a little late this year, but now it’s widely available. 

While I’ve never been a huge fan of asparagus, I decided to see what all of the hubbub was about and purchased a bundle. The ladies from Altonen Orchards (pictured below) recommended throwing the asparagus in the oven with some salt and olive oil and then grating some parmesan cheese on top once out of the oven. 

 
 
I have to say that I’ve never tasted asparagus like this. It was so fresh, so flavorful, and so delicious. I can’t wait to get to the farmers market again and pick up some more!
 
 
Recipe
 
Preheat oven at 350
 
Break ends off asparagus sticks
 
Lay sticks of asparagus on metal tray 
 
Add salt and olive oil
 
Use hands to mix asparagus into olive oil and salt
 
Put tray in oven for 6 minutes
 
Take out and turn sticks 
 
Put back in oven for 6 minutes
 
Once baked, take out and grate Parmesan top and enjoy!