NATURE’S SPEARS (ASPARAGUS)

Serves 4 If you’re like our boys, you probably see the world as being full of weapons. Any stick becomes a sword or a gun and any string becomes a whip. Well, it shouldn’t be a shock, then, that the first time we had asparagus they were immediately used as spears. That lasted only until our boys put them in their mouths and decided they loved to eat them more than play with them! INGREDIENTS 1 lb (454 g) asparagus spears 3 Tbsp (45 ml) melted lard or olive oil 1 tsp (5 ml) salt 1 tsp (5 ml) ground cumin ¼ tsp pepper INSTRUCTIONS AND HOW KIDS CAN HELP Remove the ends of the asparagus by letting your little one find the natural “snap” point when you bend it in half. Toss and coat asparagus with remaining ingredients. Arrange in single layer on baking sheet. Roast asparagus at 400 degrees for 25-30 minutes until asparagus is slightly limp, but still has a bite.

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Nature's Spears are roasted asparagus at its most kid-tempting: a full pound of spears snapped, tossed in melted lard or olive oil with salt, cumin, and pepper, and roasted at 400°F until bendable but still with a bite. The cumin is the surprise — it turns plain asparagus into something savory and just faintly smoky that even spear-fighting boys stop to eat.

Pro Tips

• Skip the knife and snap each spear in half with your hands — it naturally breaks exactly where the tough end becomes tender, and finding the snap point is the perfect job for little helpers.
• Spread the spears in a single layer with space between them; a crowded pan steams the asparagus soft and gray instead of roasting it.
• Roast the full 25–30 minutes for this soft-but-firm texture — shorter roasting times keep spears crisper, but the longer bake is what makes them friendly to young palates.
• Melt the lard or oil before tossing so the cumin and pepper distribute evenly instead of clumping in cold fat.
• Toss the spears thoroughly with the oil and spices in a bowl first; drizzling over the pan leaves some seasoned and some bare.

Frequently Asked Questions

Do I need to peel asparagus before roasting?

No peeling — just snap off the woody ends by bending each spear until it breaks naturally, then toss the tops with the oil and seasonings.

Should the asparagus come out crisp or soft?

This recipe roasts 25–30 minutes, so the spears end up slightly limp but still with a bite — softer than crisper preparations, which is exactly why kids like them.

Lard or olive oil — which should I use?

Either works one-for-one. Lard adds a subtle savory richness; olive oil keeps the flavor lighter and more everyday.

Can I season these differently?

The cumin is what makes this version distinctive, so try it as written first — but the same roast method works with any dry seasoning blend tossed with the oil.

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