On the table

Staff Writer
Columbus Parent

Finally it feels like spring is here more days than not. We still may be in for a cold snap or two, but for the most part we can count on gradually warming days.

Spring is my favorite time of year because it always seems like a time of renewed hope. After cold, snowy days and gray skies, daffodils and irises poke their heads from the dirt, and asparagus, rhubarb and peas make their way to markets.

While asparagus in particular is available year-round, use this opportunity to by it at its peak and from a local farmer, if you can find one. Use it in this simple recipe to celebrate the end of winter and the beginning of a bountiful season of fruits and veggies.


  • Makes 4 servings
  • 11/2 pounds asparagus, trimmed
  • 2 bunches green onions, ends trimmed
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar
  • 1/4 teaspoon salt
  • ground black pepper, to taste
  1. Heat the oven to 450 degrees. In a large bowl, toss the asparagus and green onions with the oil from the sun-dried tomatoes. Transfer to a baking sheet and arrange in an even layer. Season with salt and pepper.
  2. Roast for 7 minutes. Stir the vegetables and roast until tender and slightly browned, about another 5 minutes.
  3. Sprinkle with chopped sun-dried tomatoes and toss to combine. Serve immediately or at room temperature.

PER SERVING: 94 calories; 5 g protein; 11 g carbohydrates; 5 g fiber; 4 g fat (1 g saturated); 0 mg cholesterol; 161 mg sodium