While I don’t like
wishing time away, I am waiting with baited breath for May and the arrival of
local asparagus. For my husband and I,
this is one of our favourite recipes for asparagus. It is a quick recipe, with thick asparagus
spears, olive oil, garlic, salt, pepper, and a little lemon juice.
For best results when
roasting asparagus, use thick asparagus spears, not the skinny ones. The thin
ones will dry out too quickly and will end up tough and stringy.
§ Prep time: 6 minutes
§ Cook time: 12 minutes
§ Serves 4.
Ingredients
1 lb asparagus spears (thick spears are best for
roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice (or balsamic vinegar)
Directions
1 Preheat your oven to 400°F (205°C). Rinse the asparagus
spears. If the ends are tough, break them off and either discard or save
for vegetable stock.
2 Line a roasting pan with foil. Arrange the asparagus spears
in a single layer on the lined roasting pan. Drizzle with olive oil and rub the
spears all over with the olive oil to coat. Sprinkle with salt, pepper, and
minced garlic, and rub over the asparagus spears to evenly distribute.
3 Roast for 10 minutes, more or less, depending on your
particular oven and how thick the spears are, until the asparagus are just
lightly browned and tender when you pierce them with a fork.
To serve, drizzle with fresh lemon juice or
balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese.
I hope you get the chance to have lots of local asparagus in May and June this year.
Margaret Ann RD
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