Thursday, May 28, 2009
Nothing captures the essence of springtime like tender, fresh asparagus. Asparagus grows wild in many parts of the United States and can often be found minding its own business by the side of roads and interstates! It's one of the easiest and tastiest ways to starting 'eating wild'. The recipe below is a simple and delicous way to serve this marvelous little gem. The spears taste great with the standard recipe, but pesto or hollandaise sauce provides an intriguing twist. Let me know what you think!
2 bunches of asparagus, preferably thick trimmed and pelled if needed
2 tbsp dry white wine or dry vermouth
Salt and freshly ground pepper
3 tbsp extra-virgin olive oil
Juice of 1/2 lemon
Position a rack in the upper third of the oven and preheat to 450 degrees. In a large shallow baking pan toss together the asparagus, wine, salt and pepper to taste and olive oil until the asparagus spears are evenly coated.
Roast the asparagus until the spears are browned in spots and are just tender-crisp, about 10 minutes. Do not overcook.
Transfer the asparagus to a platter and drizzle with the lemond juice to taste. Serve at once or try the following variations:
with Shaved Parmesan
Drizzle the hot roasted aparaa=gus with lemon juice as directed, then, using a cheese shaver or paring knife shave -2 oz of Parmesan, Romano or dry Jack cheese over the asparagus.
Omit the lemon juice. Toss the hot roasted asparagus with 1-2 tbsp pesto or to taste. Serve at once.
Drizzle the hot roasted asparagus with lemon juice as directed,then serve it with hollandaise sauce.