To Your Health | Enjoy flavors of spring with roasted asparagus

To Your Health | Enjoy flavors of spring with roasted asparagus

Fresh, local asparagus in the stores or markets is a sure sign that spring is here to stay. This recipe is a simple-to-prepare, flavorful dish to pair with grilled burgers, fish, or Portobello mushrooms. It is a fun recipe for kids to help with, too. Kids can help by snapping the ends off the asparagus spears and whisking together the dressing.

When selecting asparagus, look for bunches that are firm and not wilted. Make sure the spear tips are firm and undamaged.

Store fresh asparagus in the refrigerator for up to three to four days in a plastic bag. Wrap ends with a damp paper towel to help asparagus stay crisp.

Asparagus is a good source of vitamins A and C, and fat- and sodium- free!


Servings: 6

24 fresh asparagus spears

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/2 tablespoon Dijon style mustard

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1 clove fresh garlic, finely minced

1/8 teaspoon ground black pepper

2 tablespoons feta cheese, crumbled

Heat oven to 400 degrees.

Wash asparagus. Bend each spear until woody bottom end snaps off naturally. Reserve tops of spears.

In a bowl, toss oil with asparagus. Spread into an even layer on an ungreased baking sheet. Bake at 400 F for five to 10 minutes or until spears are slightly brown.

Whisk together red-wine vinegar, Dijon mustard, thyme, oregano, garlic and pepper in a small bowl.

Remove asparagus from the oven and pour vinegar mixture over top. Sprinkle cooked asparagus evenly with feta cheese.

This recipe is available online at

Many other recipes are available online at University of Illinois Extension's blog, 'Eat. Move. Save.: Making Healthier Choices on a Budget,' at

Sections (1):Living
Topics (3):Food, Nutrition, People