Wednesday, June 29, 2011

Roasted Asparagus

2-4 servings
50 calories total

There seems to be an international conspiracy to over-cook asparagus, and even a number of sources I consider to be extremely sound recommend overlong cooking times, resulting in a less than perfect eating product.  Freshness is also critical, so much so that we simply don't eat asparagus out of the local season.  It's far better to wait until next year than have to consume some poor spear that's travelled half way around the world, losing flavour by the minute.  When juicing the lemon, don't worry about the seeds, as they will be left behind when you remove the asparagus.

Bend to break:
1 pound of asparagus
Put in a roasting pan and toss with:
1 tablespoon olive oil
Juice of one lemon
Salt and pepper to taste
Put under the broiler for three minutes, toss, and then broil for two more minutes.  Remove from the pan and serve hot or cold.

Tip: There is no need to cut your asparagus, simply bend it until it snaps.  This will be the natural point when the edible asparagus is separated from the woody end.  Also, if it doesn't snap, but just bends, it's not fresh enough to eat!

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