Cooking & Baking
Related: About this forumWe are getting great asparagus at Trader Joe - 1.39 for a 1 lb bunch. Favorite prep -
just found this on the intertubes a few weeks ago and it is our current favorite (healthy too!)
Preheat oven to 450, put the rack in the oven toward the top
Snap asparagus to find the tender point - toss the stalks in a bowl. Onto the asparagus zest one large lemon, then the juice of the lemon - add 1 tbsp olive oil, a few grinds of black pepper and salt. Mix it all up and let it sit for an hour or so. Spread the seasoned stalks on a cookie sheet covered with foil - place in the hot oven and roast for 12-15 minutes (it will char a bit).
amazing flavor - roasting brings out the sweetness, and the lemon flavor works perfectly.
Of course, when fresh stuff arrives (a very short season here), just a few minutes blanch and a pat of butter is all it takes!
Kali
(55,020 posts)NRaleighLiberal
(60,021 posts)it is taking a long time for spring to spring in Raleigh...and winter looks to return again next week!
greatauntoftriplets
(175,750 posts)littlewolf
(3,813 posts)spriz of olive oil , salt and garlic powder. 15 minutes yummmm
JayhawkSD
(3,163 posts)and a nice hot barbeque grill.
grasswire
(50,130 posts)My favorite seasoning for asparagus is fresh grated orange zest and butter. Mmmm.
sir pball
(4,760 posts)It's an offshoot of hollandaise, you just substitute blood orange juice for some of the lemon juice and add the grated zest at the end. Super-classic with white asparagus, and oh so delicious..
trixicopper
(62 posts)I like to blanch it, just till it turns bright green. Maybe a minute or so. Then drain it really well and place in a pan with melted butter and minced garlic. A pinch of salt and lots of fresh ground pepper. YUM! It's tender and almost crisp.
pinto
(106,886 posts)The empressof all
(29,098 posts)I use parchment rather than foil and just give a quick spray of Evoo and salt and pepper.
The cheese that falls off gets brown and toasty and just falls off the parchment....Very yummy.
cbayer
(146,218 posts)It almost caramelizes and is my favorite way to eat it.
NRaleighLiberal
(60,021 posts)yes, we love the caramelization!
By the way, we are digging into Orange is the New black (which you recommended)....what fun! glad to have a series to stream (we just went back through the Prime Suspects).
cbayer
(146,218 posts)I haven't been able to get Netflix for months and really miss it.
Enjoy!
rdharma
(6,057 posts)WAY better! They also pair well with mushrooms for roasting.
This Chef John video also shows a tasty looking way to cook asparagus. http://allrecipes.com/video/449/asparagus-with-ham-and-lemon/detail.aspx?prop24=RD_VideoTipsTricks
Texasgal
(17,048 posts)I hope we get some good pricing on it soon! Thanks for the recipe!
I like to take the stalks and steam them with garlic, black pepper and cayenne pepper! Yum! Yum!
surrealAmerican
(11,364 posts)The asparagus stems are pureed into the pasta sauce. This is even better if you make your own noodles, and include some lemon zest in the dough - tastes like springtime!
grasswire
(50,130 posts)......NR, what do you think of the Indigo Kumquat mater? I just saw it featured in our local newspaper and am thinking of finding it for this year. I have to grow in pots, so that is a consideration.
cui bono
(19,926 posts)NRaleighLiberal
(60,021 posts)cui bono
(19,926 posts)You're fast!
I went to switch to broil and that doesn't have temp control so went back to bake. Shows how much I use broil.
Can't wait til it's ready... I'm so hungry!
Serving it with goat cheese and sundried tomato ravioli in a pesto sauce, to which I will add the leftover lemon juice, and also add black olives and tomatoes. Mmmm.....