Lemon-thyme asparagus

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From our Spring 2010 newsletter (pdf)

Spring is asparagus time. It may surprise you that these tender shoots belong to the lily family and that asparagus is one of the most nutritionally balanced foods in the garden. Low in calories (less than 4 calories per spear), it contains no fat or cholesterol and is low in sodium. It is an excellent source of folic acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water. Store in the back of the refrigerator away from any light, since folate is destroyed by exposure to air, heat, or light. We hope this recipe will help you enjoy the spring with the delicate and delightful flavors of asparagus.

1 bunch of asparagus (1–11/2 lbs).
2 teaspoons olive oil
1 clove garlic (crushed)
1 teaspoon fresh thyme (chopped)
1 teaspoon lemon juice
Kosher salt & black pepper (to taste)

• Snap off and discard tough ends of asparagus. In a large pot of boiling water, cook asparagus for 2 – 3 minutes. (It should be bright green and just slightly floppy.) Drain and immediately put asparagus into ice water to stop the cooking.
• In a medium skillet, heat olive oil, garlic, and thyme on low heat until garlic just starts to brown (5 – 6 minutes). Stir in lemon juice and turn up heat to medium high.
• Toss asparagus in oil mixture, and stir until asparagus is heated through (5 – 6 minutes). Season to taste with kosher salt and black pepper.

Kim Foster

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