This is the time of year when meal planning becomes easier because we’re seeing seasonal foods in the grocery store. Nearly every store greets you with asparagus. Pick some up because now the spears are freshest and least expensive. Wrap the ends in a wet paper towel and then in a plastic bag to keep them moist or stand them up in a pitcher in an inch or so of water. Plan to use it with a couple of days after buying. Rinse it well and then break off the woody end near the bottom of each spear. With just a teaspoon of water, asparagus microwaves well. Or toss it with a teaspoon of oil and roast it in the oven or grill it. It cooks quickly so you’ll want to keep an eye on it. Cook until tender but still crisp – about 4 to 5 minutes. Squeeze some lemon juice over it and that’s it. It’s ready to eat.

Strawberries are also in season. Strawberries don’t ripen after harvest, so look for the reddest berries you can find. Plan to use them within a day or two of purchase. Don’t rinse them until you’re ready to eat them, otherwise, they get mushy. But, if you leave them on the counter for a day or two they’ll become more flavorful and more nutritious. Try sliced strawberries with a little balsamic vinegar drizzled over top.  Learn more at

This is Judy Barbe helping you LiveBest!