Perhaps you may not know that Michigan ranks high in the nation in agriculture and food production, and in some cases, Michigan leads the nation as producer of certain crops. Ranked 3rd in the nation for its asparagus production, Michigan farmers harvest nearly 11,000 acres of asparagus per year.
Being one of the most well-balanced vegetables in our produce section, asparagus is very close to being the perfect food.
The Michigan Asparagus Advisory Board provides the following nutritional facts about this often overlooked veggie:
This summer, as our Farmer's Markets open, and as you browse all the possibilities and colors displayed before you, remember that beautiful, thin, crisp vegetable that quite often is passed over. The Culinary Studio challenges you to grab some asparagus for your grill, your oven, your restaurant, your recipes and your dinner table. To get you started, here is an asparagus recipe that you simple can't pass up!
Roasted Asparagus Compliments of Barefoot Contessa
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Preheat the oven to 400 degrees F.Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.