I love asparagus season.
Asparagus is one of those vegetables that always seems gourmet, no matter how you prepare it. And it’s always delicious. Except maybe when it’s not in season and has been sitting in the bottom of the vegetable drawer of your refrigerator for two weeks. Then it probably won’t be delicious. It will be limp and icky. And maybe a little slimy if you’re especially unlucky.
But if it’s asparagus season, and you don’t neglect your asparagus, it will be delicious!
I love all the things you can do with asparagus.
- Put it in a quiche or frittata!
- Put it in an omelet!
- Put it in a strata!
- Put it in a salad!
- Serve it with hollandaise sauce!
- Serve it wrapped in bacon!
- Serve it with toasted walnuts and drizzled with a balsamic glaze!
- Serve it sautéed with garlic and pine nuts!
- Serve it with pasta!
- Serve it in a stir-fry!
I could go on forever…
Or at least another 10 lines…
The great thing about asparagus though, is that you don’t have to do anything fancy with it. Keeping it as simple as possible really lets its great natural flavor shine through.
And it stills seems somehow gourmet.
Roasted Asparagus
(serves 7 – 8 as a side)
- 3 lb. asparagus
- salt
- pepper
- extra virgin olive oil
- Preheat oven to 425° F.
- Wash asparagus stalks thoroughly. Trim about 1/2 inch off the ends. If stalks are thick, use a vegetable peeler to peel the thick base of each stalk.
- Place in a rimmed baking pan. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and toss until asparagus is well coated.
- Bake until tender, about 15 minutes. Serve immediately.
