No. 30: Fresh Asparagus Salad



  • 1 ½ to 2 lbs. asparagus, not too skinny

  • 2 Tbsp. olive oil

  • Fresh lemon juice to taste

  • Rockerbox Garlic Pepper

  • Freshly shaved Parmesan to taste


  • Cut off the woody bottoms of the asparagus spears and discard

  • Use a vegetable peeler to remove the dark green outer skin of each spear. You should get 3 or 4 ribbons from each one. Set aside. Cut the remaining stalks crosswise into ¼ inch rounds.

  • Combine ribbons, sliced rounds, and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice to taste. Season with Garlic Pepper, then top with Parmesan.

This recipe also works with: Original Garlic Dust (add salt), Black Garlic Dust (add salt)

No. 31: Baked Asparagus



  • 1 bunch of asparagus
  • 1-2 Tbsp Olive oil
  • Spice (see below)

For seasoning, choose one:


  • Preheat oven to 400F
  • Snap off the woody bottoms of the asparagus. (Hold the asparagus stalks, one at a time, near the cut end, and snap it like kindling. Fortunately the asparagus breaks in just the right spot!)
  • Place asparagus in a single layer on a cookie sheet, and drizzle the olive oil over it. Roll it around to make sure all the stalks are evenly coated, then sprinkle with the spice. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.