My most favorite foods are those that take very little time to prepare and highlight just how amazing nature’s gifts to us are. A crisp apple shmeared with almond butter, avocado wedges drizzled with lemon juice and olive oil, plump dates stuffed with raw cashews. Yes, and Roasted Asparagus.
When I was a child, most of our holiday dinners were hosted by my great Aunt. She was famous for her Hollandaise Sauce and Asparagus. Everyone would oooo and ahhhh as she brought the big dish out and my mom’s eyes would glaze over. The asparagus were boiled until they turned a deep dark green and began unraveling. I would eat them like string cheese, peeling strips up from the base of the stalk. I loved them. But when I started cooking for myself, I was amazed to find that Asparagus is even more splendid when cooked “al dente”. Vivid color, surprising sweetness and a crisp freshness. Asparagus….how lovely you are.
1 Bunch of Asparagus (About 3/4 Pounds), with the last woody 3/4 inch or so trimmed off the bottoms
1 Tablespoon Olive Oil
1/2 Teaspoon Balsamic Vinegar
1 Garlic Clove Crushed
Coarse Sea Salt to your liking
Preheat oven to 410 degrees. Toss all ingredients together, making sure that your asparagus is fully coated in all the goodness. Evenly distribute on a baking tray. Roast for about 15 minutes, disturbing and flipping the asparagus halfway through to ensure even cooking. Give Gratitude.
All photographs were taken by the ever lovely red head, Evan Lentz.