While official asparagus season falls in the months of May and June, I still find myself craving this green vegetable all summer long. It also happens to be one of the easiest and simplest veggies to prep, making it the perfect vegetable for the weeknight dinner rush. And best part…no knife required!
Step 1: Grab that asparagus at both ends and show it who’s boss!
Step 2: Bend asparagus ever so slightly and you will find the tough end will naturally break off at it’s “breaking point.”
And voila! You have now prepped your asparagus. So now that you have it, what the heck should you do with it? One easy peasy way…roasted in the oven, similar to our lovely roasted tomatoes. You could even toss the tomatoes with the roasted asparagus and BAM, an asparagus-tomato salad is born!
If after reading this recipe you’re thinking “this looks so delicious and easy, but turning on a 400 degree oven in 30 degree heat?? Forget it!” Well, do not fear…a raw asparagus salad is just the thing you need to cool you off. Mixed with fresh zucchini, lots of lemon and plenty of pecorino romano cheese, this salad will save you from slaving over a hot oven and is a perfect way to use those slender green spears.
So next time you’re at the grocery store, get a little crazy and pick up not one, but TWO bunches of asparagus…the perfect weeknight vegetable!