lemon-roasted asparagus

In technique on April 28, 2010 at 2:25 am

asparagus is such a great spring vegetable, but sometimes (at least when you live in washington) you have spring days that aren’t warm and sunny. so this recipe combines a springy ingredient with a cool-weather technique – perfect for a cold, gray “spring” evening. (have you noticed how important weather and season are in my cooking?)

anyway, start with one bunch of asparagus.

cut off dry ends, and cut remaining stalks into thirds or fourths.

next, use a vegetable peeler to remove four or five pieces of lemon rind. (wash the lemon well first!)

and finely mince two or three tablespoons of red onion or shallot.

then toss asparagus with a couple tablespoons of olive oil, salt, pepper, lemon rind and onion, making sure it’s all coated well.

dump in a baking dish.

bake for around 20 minutes (until fork-tender but not mushy!) at 400 degrees.

meanwhile, mix a simple vinaigrette of good olive oil, a squeeze of lemon juice, balsamic vinegar, a pinch of sugar and pepper, all to taste.

oh by the way, hold on to an old mustard jar or similar to make your salad dressings in. makes mixing easy (by shaking), and storage a cinch if you make too much.

the asparagus is done when it starts to blister. just please, in the name of all that is holy, don’t over cook it. there’s nothing worse that mushy asparagus. okay, celery maybe. but that’s it.

pour vinaigrette over and sprinkle with fancy red finishing salt (in this case) or a dash of kosher salt. serve as a side dish, or over rice as a main course.

  1. This looks amazing…I am a huge asparagus fan…totally making this one! Thanks!

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