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Roasted Asparagus

1 lb. asparagus, cleaned and trimmed

1-2 Tbsp extra virgin olive oil

Salt and fresh-ground pepper to taste

 

(1) Preheat oven to 425 degrees.

(2) Toss asparagus in olive oil.

(3) Place spears in even layer on oiled cookie sheet. Season with salt and pepper.

(4) Roast for 6-8 minutes (should be tender crisp) or until they are roasted to your liking.

(5) Enjoy! the roast asparagus can be eaten right out of the oven or saved for later. Eaten hot, they are very special when dusted with fresh-grated Pecorino cheese. Eaten cold, these make a remarkable addition to a garden salad with a Lemon Vinaigrette.

Picking InfoJuly 24th, 2016

  Estimated opening picking dates for 2017  Strawberries - late May to early June Red Raspberries - mid June Cherries - early to mid June Black Raspberries -   mid to late June Blueberr

Photo(s) added: July 2nd, 2015

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Photo(s) added: , Another New PhotoJune 29th, 2015

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