Serves: 4 | Prep time: 5 mins | Cook time: 10 mins

The first seasonal vegetable I think of when spring arrives is definitely asparagus. This spring-time veggie has the most vibrant green color (which gets more vibrant when you cook it!) and is full of incredible health benefits! It’s low in calories and a great source of nutrients and antioxidants, including fiber, folate and vitamins A, C and K. This versatile vegetable can be added to just about any dish or eaten by itself, like in this recipe. Bright spring herbs like parsley and dill add a perfect pop of freshness to the roasted asparagus. I like squeezing fresh lemon juice on top when it’s done roasting. I purchased the ingredients for this recipe from the Sunday Larchmont Village Farmers Market.

INGREDIENTS

• 1 lb. asparagus, stalks trimmed (Underwood Family Farms)
• 2 tablespoons olive oil (Gourmet Blends)
• 1 teaspoon minced garlic (Gama Farms)
• Salt and pepper, to taste (Robert Cucinas Kitchen)
• 2 tbsp fresh parsley, chopped (Beruman Farms)
• 2 tbsp fresh dill, chopped (Ayala Farms)
• Lemon wedges for serving optional (Nicholas Farms)

INSTRUCTIONS

• Preheat the oven to 425 degrees F. 
• In a small bowl, whisk together the olive oil, garlic, salt and pepper.
• Arrange the asparagus stalks in a single layer on the pan. Drizzle the olive oil mixture over the asparagus and toss to coat.
• Roast for 10-15 minutes, until asparagus is tender and tips are lightly browned.
• Sprinkle with parsley & dill and serve, with lemon wedges, if desired.