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Asparagus Roasted in Early Spring

May 20, 2012

The budding twigs spread out their fan,
To catch the breezy air;
And I must think, do all I can,
That there was pleasure there.
“Lines Written in Early Spring” – William Wordsworth

It’s spring in Vancouver! Which means a week or two of fabulous summer-like weather, followed by weeks or months of rain and cold…so not exactly Wordsworth’s spring. But all the spring food pleasures are here, and that’s often the best part: garlic scapes, rhubarb and of course asparagus! I’ve been putting asparagus in pretty much everything but simply roasted is still one of my favourites.

Roasted Asparagus

1 bunches of asparagus
1 lemon
1 clove garlic
salt and pepper
olive oil

Preheat to 425˚.

Best asparagus tip ever: remove the woody bottom by snapping each asparagus in two – it will naturally snap at the join between the delicious part and the chewy stringy part! It’s usually about 2/3 of the way down from the tip.

Thinly slice a lemon and place the rounds on a non-stick or silicone baking pan. Roast until browning on the undersides – about 5-10 minutes.

Pour 2-3 tbsp of olive oil into a small bowl and zest in the lemon peel and garlic clove. Pour over the asparagus and toss, then arrange the asparagus in a roasting pan, trying to get them into a single layer. Sprinkle with sea salt and pepper, then roast for 6-8 minutes until just softening (there’s nothing worse than overcooked asparagus – it’s definitely worth cutting off a piece to taste every few minutes).

Place the roasted lemon over top and serve – looks so fresh and delicious!

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