One of my favorite vegetables!  Believe it or not, there are people who have never eaten this; don’t know what they are missing.


Season:  Spring

Asparagus:  Ancient Greeks and Roman used the Persian word asparag , meaning shoot.  The word sparagus started being used in English speaking countries in the 16th centuries. Asparagus has been around since Ancient Egypt.  Legend has it that the Egyptians thought so highly of Asparagus, they offered it to the Gods in rituals.

Asparagus is planted in the ground 3-years before it can be harvested.  The season for Asparagus is about 90 days, during which it can sometimes grow 6-7″ in one day!  An Asparagus plant can usually produce for 8-12 years.  California produces most of the Asparagus for the United States.  In fact, Stockton has an annual Asparagus Festival every year!

Asparagus can be green or white.  When it comes up out of the ground, the sun turns the plant green.  If white Asparagus is wanted, dirt is piled on top so the plant can grow underground.  When the top starts to poke out, a special knife is used to cut the stalk under the ground.  I have always wondered what the difference is, now I know!

Roasted Asparagus with Lemony Breadcrumbs
Serves 6

Roasted Asparagus with Lemony Breadcrumbs



2 pounds Asparagus
1/2 cup Panko breadcrumbs
1 tablespoon olive oil
2 tablespoons butter
1/2 lemon, zested and juiced
1/2 lemon, sliced for garnish


Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.

Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.

Top asparagus with breadcrumbs, and garnish with lemon.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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