Aspiring to Asparagus
Wednesday, April 10, 2013
Photo by Judith Hausman
Asparagus is easy to prepare and wonderful to eat.
Whether thin and delicate, fat and green, or white with purple shadings, asparagus poking up through its protection of straw is a sure sign of the oncoming growing season. Whichever variety or size you favor, keep your kitchen work simple and don’t obscure their uniquely seasonal flavors.
Try a light steaming or — my new favorite way — roasting asparagus, so the spears retain just enough crunch, and then give them a flourish of mustard vinaigrette with capers, chopped egg, breadcrumbs and parsley. This simple asparagus recipe is also a super way to use up any last, colored Easter eggs.
Recipe serves 4, as a side dish or an appetizer.
Simple, Roasted Asparagus
- 1 pound asparagus, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice or sherry vinegar
- 1/2 teaspoon Dijon-style mustard
- salt and pepper, to taste
- 1 hard-boiled egg, chopped
- 1 tablespoon plain, dried breadcrumbs
- 1 teaspoon capers
- 3 tablespoons parsley, chopped (or substitute same amount of dill, thyme or chives)
Preheat oven to 400 degrees Fahrenheit. Spread the asparagus on a baking sheet, and roast briefly until just browned – 6 to 12 minutes, depending on the size of the spears.
Meanwhile, make the vinaigrette by whisking together olive oil, lemon juice (or sherry vinegar), mustard, and salt and pepper.
Transfer the asparagus to a serving platter, spoon the vinaigrette over the stalks and top with breadcrumbs, egg, capers and parsley. Can be served hot, cold or room temperature.
You might also enjoy these Locavore Recipes:
Spring Shrimp with Snow Peas and Asparagus
Read more of Locavore Recipes »
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