I am writing the menu for the month of April and picked asparagus as the item of the month. My school cafeteria has never served asparagus before. It’s in season, abundant, and fairly inexpensive. I’ve heard that asparagus is not a favorite among kids, but we shall see. It will go in the salad bar as a cold dish this week for our last two lunch periods for middle and high school students.
I will toss the asparagus with oil, salt, and pepper before I put it in the oven. Roasting it at 500 degrees for about ten minutes, the asparagus will be cooked through and maintain a nice bright green color on the salad bar if served the same day. In a week, our kitchen will serve asparagus as a side dish on our main meal line.