Hello asparagus season.  Joy comes in the form of our little neighborhood farm stands opening up to sell their first crops in the form of asparagus.  Early in May, even when I know it is too early, we begin to go the slightly longer way home so that we can drive past the farm stand.  And then, sometime about a week before Memorial Day, it will happen.  The sign will change from reading only “hanging baskets” to “asparagus and hanging baskets.”  Then for about a month, we have asparagus three or four times a week.  If you are going to eat something that often, you should probably have a little variety in the preparation.  Right now, we are loving Everything Bagel Roasted Asparagus.

Everything Bagel Roasted Asparagus

Roasted asparagus is super easy.  A little olive oil, some seasoning and throw it in the oven with whatever else you are cooking–15 minutes in a hot oven (400°-425° F), 20-25 in a medium oven (350°-375° F).  Done.

Recently, our seasoning has come in the form of Everything Bagel Dry Rub.  I usually make a double batch in a pint mason jar and store it with a Ball Shaker Lid (affiliate link).  Then I just toss the asparagus in olive oil and use the shaker top to liberally sprinkle it on.  Then we put it on a parchment lined baking sheet with whatever else we cooking, like baked salmon or Salmon Sliders.

Locavore Sides

So part of the foundation of The Semiconservative Granola Girl is to use fresh, ingredients in-season.  So while it is asparagus season, pick up a bunch or two or three and enjoy some Everything Bagel Roasted Asparagus with your main meal.  You will not regret it!

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