Spring Time, Time for Asparagus!


Asparagi al Forno-Oven roasted asparagus

Originating from Greek meaning “sprout” or “shoot” wild asparagus was popular with the Ancient Greeks while the Romans were the first to cultivate it. Considered a delicacy & coveted for its supposed medicinal benefits in Europe & the U.K., asparagus found its way to the Americas via the early settlers. 

We eagerly anticipate spring when asparagus returns! Look for dark green asparagus with a purple tinge, firm stalks & tightly closed tips. Oven-roasting asparagus highlights its unique herbaceous flavor, serve as a side dish or savor alone. Serves 4-6.


  • 1.70 lbs. fresh asparagus
  • ¼ cup Villa Gabriella Organic Extra Virgin Olive Oil
  • 1 ½ tsp. coarse sea salt
  • 3 tsp grated Parmesan cheese
  • Fresh ground black pepper added to taste


  1. Preheat oven to 450 degrees fahrenheit
  2. Snap off the fibrous, woody bottom part of each stalk, it will break off naturally where it is tough.
  3. Place in a single layer in a large roasting pan or wide cookie sheet, coat evenly with oil & sea salt.
  4. Roast turning asparagus occasionally for approx. 15 minutes.
  5. Sprinkle with parmesan cheese return to oven for 5 minutes or until golden brown & tender in the middle. Do not overcook.
  6. Add fresh pepper to taste.
  7. Serve & enjoy!

RecipesAmy WrightComment