Spring is one of our favorite times of year at the farm. After months of dormancy, everything starts to wake up — the birds start singing again, the frogs start chirping, the grass starts growing and the lavender fields begin showing evidence of green new growth.
Everywhere new life is appearing, including tasty things like asparagus! For spring eating, this simple (vegan) recipe will bring a fresh brightness to the table.
How to make Lavender Lemon Asparagus
Ingredients:
- Fresh asparagus
- Fresh lemon
- Olive oil
- Lavender Gourmet Salt
- Lavender Gourmet Pepper
Step 1:
Wash and dry the asparagus. Snap the tough end off each stalk by grasping the end and middle of the stalk and bending until it naturally breaks. Each stalk will likely break at a slightly different point depending on the thickness of the stalk. Don't worry if some are much shorter than others. Snapping off the tough ends will create a much more pleasurable eating experience. After snapping, arrange the stalks on a baking sheet.
Step 2:
Lightly drizzle the asparagus with olive oil and roll the asparagus to thoroughly coat each stalk.
Step 3:
Season the oiled asparagus generously with Lavender Gourmet Salt & Pepper.
Step 4:
The last step before baking is to drizzle the stalks with the juice of 1/2 a fresh lemon (or more if you like a strong lemon presence).
Step 5:
Bake for 10 - 12 minutes at 400 degrees fahrenheit until tender. Serve warm. Just prior to serving add a light misting of more lemon juice for brightness.
Enjoy this taste of spring for dinner, lunch or even breakfast!
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