Be thankful for a cold and wet spring asparagus is late to start so well have it fresh a little later than usual. When shopping for asparagus choose plump and straight stalks without dried ends or tips. Thick or thin is personal preference; thin are sweeter while thick are meatier. For consistent cooking times pick one or the other.
Asparagus allows for plenty of creativity in the kitchen and pairs especially well with lemons, Thai flavours, percorino cheese or breadcrumbs for a nice crunch.
Roasted Asparagus
Roasted asparagus is as easy as 1-2-3.
Although controversial, I promote snapping the stalk to remove the woody end. Its fun. Hold the stalk about an inch from the bottom and bend until it snaps. You may have to adjust to find the sweet spot where snapping comes easy. Leave the stalk with a rough and rustic end or clean up with a pairing knife.
Heat the oven to 375, place asparagus on a baking sheet, lightly drizzle with your favourite oil, sprinkle with sea salt and freshly ground pepper. Toss around.
Place in oven for about 10 minutes. Cooking time varies depending on the girth of the stalks. When stalks are generally the same size, all will cook in the same time.
Once out of the oven, give a squeeze of fresh lemon juice over the stalks while theyre still warm. Eat immediately or store in the fridge and add to risotto, pizza, grilled cheese sandwiches or as a stir stick for a Bloody Mary. In a well sealed container they should last about four days.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. |
