Market Report - Asparagus and Artichokes

Laura Avery visits with Phil Green, who offers up fresh artichokes and asparagus from his stand at the Farmer’s Market. While both are available all year, the crops are a little lighter than usual due to cold weather. Evan Kleiman was at the market and has some suggestions for preparing both vegetables:

Roasting asparagus is simple, quick and delicious -- start by cutting the bottom inch off the stalks, then toss with olive oil and salt. Put the asparagus on a cookie sheet and roast in a 400-degree oven for about 10 to 15 minutes. Voila!

Carciofi alla Romana Artichokes, Roman Style

Serves 4