Asparagus is one of our favorite vegetables and it will soon be in season. We have a small amount growing at the farm, but I have not been out to check to see if it’s poking through. When it is on special at the stores, I purchase large amounts; blanch it and freeze it on cookie sheets and then place it in zip lock freezer bags. I just take out the amount I need for the number of people to be served. I like to oven roast it with a little olive oil and some garlic.

Asparagus is a perennial vegetable of the lily family and was first cultivated in Greece 2,500 years ago. In the right conditions, an asparagus spear can grow 10 inches in 24 hours. Each crown will produce spears for 6-7 weeks in spring and early summer and needs to be picked daily when the weather is warm. After harvesting is done, the spears will grow into ferns and produce red berries, food and nutrients for a healthy crop next season. Asparagus is high in vitamin K and is said to have anti-inflammatory properties as well as anti-oxidant nutrients including vitamins C & E, and minerals. Asparagus helps insulin in its job to transport glucose and it is said to protect or fight against certain cancers, including breast, lung and colon cancer. It isa natural diuretic and may produce gas and odor in urine.

It is soon salad time; I found this recipe on Facebook and I plan to prepare it to bring to a potluck this week.

Asparagus-Spinach Pasta Salad

1 1/2 Pound fresh asparagus, trimmed and cut into 1-inch pieces

1/2 Cup olive oil plus 2 tablespoon, divided

1/4 Teaspoon salt

1 1/2 Pounds uncooked penne pasta

3/4 Cup chopped green onions

6 Tablespoons white wine vinegar

2 Tablespoons soy sauce

1 Package fresh baby spinach (6 oz)

1 Cup coarsely chopped cashews

1/2 Cup shredded Parmesan cheese

Place asparagus in 9 x 13 baking dish. Drizzle with 2 tablespoons olive oil; sprinkle with salt. Bake uncovered at 400 degrees for 8-10 minutes, stirring after 5 minutes. Meanwhile, cook pasta according to package directions and drain.

For dressing, combine onions, vinegar and soy sauce in blender, cover and process; gradually adding the remaining olive oil in a steady stream.

In a large bowl, combine pasta, spinach and asparagus. Drizzle with dressing and toss to coat, sprinkle with cashews and parmesan cheese.

Yields 12 servings.