Prep 5 minutes ∙ Cook 10 minutes ∙ Makes Yield: about 1 pot  ∙ Source Farmers wife, Diane Riehm


  • 1 Bunch asparagus
  • ½ Tablespoon olive oil 
  • 1 Lemon (optional)
  • Sea salt and pepper to taste 


  1. Rinse asparagus in cold water, and “snap”. (Asparagus has a natural breakpoint – just bend at the bottom until they break and compost tough bottom ends). 
  2. Preheat oven to 500 degrees (broil).
  3. Place the asparagus into a plastic bag or container. Add in the olive oil and combine until asparagus is coated.
  4. Place single layer of asparagus onto a baking sheet. You don’t want to overcrowd your pan! 
  5. Add a dash of salt and pepper (I add all of the pepper and only some of the salt). 
  6. Move the asparagus around occasionally, making sure they don’t burn (a little browning is OK though). They are done when they are bright green. 
  7. Put on a plate, squeeze half a lemon (or a whole lemon if you’re like me) over the asparagus. Add salt to taste. Serve hot.  

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883