Roche Bros. has made daily trips to the New England Produce Center in Chelsea every day since we opened in 1952. Our buyers hand-select the freshest produce and deliver it directly to each store, alongside local offerings and fresh cut fruit.
The season for asparagus has just begun! Serve this sweet, tender vegetable as a side dish or as part of a main course all spring long.
One tip for prepping: snap off the woody bottoms of the stalks by holding them and bending near the end. They will come off naturally at the point where the stalks become tough.
Here are our top suggestions for eating asparagus all different ways:
Roasted Asparagus with Parmesan
Drizzle the asparagus with olive oil and toss with fresh Parmesan cheese, one minced garlic clove, and salt and pepper to taste. Roast in the oven until tender and serve with a squeeze of fresh lemon.
Steamed Asparagus Wrapped in Cheese and Prosciutto
Make this simply prepared, impressive appetizer throughout spring and summer! Wrap steamed asparagus with a slice of provolone and then a slice of Prosciutto. Sprinkle with balsamic vinegar, salt and pepper.
Pan-Roasted Asparagus with Bacon and Red Onions
Cook bacon in a skillet and set aside. Add chopped onions to the pan and sauté until they begin to soften, approximately 3 minutes. Stir in two tablespoons of balsamic vinegar and one tablespoon of maple syrup. Cook a few minutes longer and transfer onions to a bowl. Add chopped asparagus to the pan with more oil and cook until browned and tender. Mix in chopped bacon and onions and serve. This earthy, smoky and sweet combination matches well with fish, meat or chicken.
Grilled Asparagus with Lemon and Olive Oil
The grill brings out the flavors of asparagus. Coat it with olive oil, sprinkle with salt and squeeze lemon overtop. Grill in foil, in a grill basket or on an oiled rack. Skewer asparagus spears together for easier flipping. Serve with grilled meats or fish, or chop up and toss with pasta, cheese and fresh herbs.
Baked, crispy asparagus fries are tempting! To make them, dip asparagus in beaten egg. Then coat with a mixture of Panko bread crumbs and spices, such as garlic powder, onion powder and dried basil, plus salt and pepper to taste. Bake in the oven until tender and crispy. Try gluten-free Panko for a gluten-free version. Try adding grated Parmesan to the mixture, too! Serve with aioli or mustard as a dip, as an hors d’oeuvres or with steak or burgers instead of regular fries.
Asparagus and Mushroom Frittata
Have asparagus for breakfast! Sauté chopped asparagus, shiitake mushrooms and yellow onions in oil. Meanwhile, whisk eggs with salt and pepper and your choice of cheese. Consider Fontina, Gruyere or goat cheese. Stir in some leaves of fresh thyme. Pour the egg mixture over the veggies and cook on the stove until almost set. Then, sprinkle additional cheese on top and broil in the oven for 3 minutes or until golden brown. Serve in wedges with mixed greens drizzled with red wine vinaigrette and roasted potatoes.