Mid May to early June is prime asparagus season - the slender shoots are the sweetest! It is chocked with vitamins and minerals, including Vitamin A, B6, calcium, magnesium and zinc. Want to get the kids to try them? Take five asparagus stalks, cut off the tops, then place them side by and push two pre-soaked wooded skewers through the tops and the bottoms, creating a "raft". Next dip the rafts into a beaten egg, then into panko crumbs, mixed with some parmasean cheese. Finally, saute in hot oil until golden brown on both sides. Sprinkle with salt. Got other kid-friendly asparagus recipes? E-mail Suburban Mom at suburbanmom@njkidsonline.com

By Jenny Tananbaum

Jenny Tananbaum is a writer, wife and mom to three. suburbanmom@njkidsonline.com