I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Spring marks the debut of reasonably priced asparagus in the PNW. My grandmother loved asparagus and one of her last conversations with me was about her retirement’s home unique talent for turning perfectly beautiful asparagus into stringy mush. She was thoroughly unimpressed. Understandably so.
With asparagus, less is more. This simple recipe relies on a quick blast of heat in the oven, just enough to cook the asparagus, but maintain its signature snap. The bright lemon and caramelized grapes balance the earthiness of this spring veg. Serve it along side fresh salmon dinner or a brunch frittata!
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