I am not making this up. You can read all about it about in the words of the Byron Center, Food Service Director Susan Meyer:
"The most exciting thing for me was to see the students eagerly trying some of the fresh, new products. For instance, we had never served fresh asparagus. The whole, washed asparagus spears were laid out on sheet pans, drizzled with a little bit of olive or vegetable oil, sprinkled with salt and pepper and roasted in the oven until it was 'al dente’. We told the younger children to pick it up with their fingers and eat it just like a French fry! Everyone who tried it loved it. We had staff members asking us for the recipe! In fact, in our elementary schools we sold out of the asparagus which was on the menu on Monday and had to promise the students we would have it again on Friday!!! When we served it again on Friday more students took and we almost ran out again. That’s a success story!"