Does any vegetable say Spring more than asparagus? I don’t think so and it seems to be a requirement at any Easter meal. This is the recipe I used for our Easter Dinner this year and the one I turn to the most when cooking asparagus. Sometimes, I’ll also grill asparagus or steam it, but this is my favorite method; it is simplicity itself.
When choosing asparagus, look for tips that look fresh- not dried out or slimy. To store asparagus, cut off the woody stems, place upright in a glass of water and put in the fridge. Before cooking, I break the bottom off where it naturally snaps. You can also peel asparagus to remove the tough exterior. For this recipe, the thin asparagus spears work best.
Roasted AsparagusCourse: SideDifficulty: Easy
1 pound asparagus
Extra-virgin olive oil
salt and pepper, to taste
2 tablespoons minced fresh parsley, tarragon and/or chives
- Preheat oven to 500 degrees.
- Snap off the bottoms and peel the lower halves of asparagus.
- Arrange the spears in a single layer in a shallow baking dish and drizzle olive oil over them very lightly.
- Toss the spears to coat lightly. Roast until tender but still slightly firm, 8 to 10 minutes.
- Sprinkle with salt and freshly ground pepper and herbs and serve with lemon wedges.
- This dish can be served hot or at room temperature, making it perfect for a dinner party side.
- Joy of Cooking recommends serving this as a first course.
Up Next: My Spring Garden