A trip to the Belleville farmer’s market netted us some fresh rhubarb and asparagus.  In central Ontario at this time of year the pickings can be a little slim in terms of what’s in season, local and fresh.  Well, almost everyone at the market was selling rhubarb and asparagus, so what did we eat? Why, rhubarb and asparagus, natch.

We roasted the asparagus in the oven.  First we drizzled olive oil and made sure each spear was covered, in a single layer.  Then we sprinkled shredded garlic all over it and added pepper and kosher salt.  It look about 15 minutes at 400 degrees to cook the asparagus through without burning. Since this was locally grown and picked, the asparagus was not uniform in terms of thickness but for this type of cooking you want the thicker spears.  They were tender and delicious.

Afterward we cut and peeled the rhubarb and dipped it in sugar.  I remember picking wild rhubarb on our grandfather’s farm in rural Quebec when we were little.  We would just run back to the farmhouse for the sugar and did the rest ourselves.  We didn’t bother to peel it.