Asparagus season is way too short. I pretty much missed it last year; it seemed to last all of 7 minutes. After seeing the same produce for months and months (not that I’m complaining; I consider myself very lucky to have year-round farmers markets), it’s hard to believe that any vegetable could be so fleeting.
This year, I’m taking full advantage, and promise to pack in as many asparagus recipes as I can. (given my schedule, this might mean two, but I’ll try my best to do better than that)
This recipe could actually be two in one, but I won’t be cheap and count it as two.
Either way, it’s simple and delicious. If I were pressed for time, I would be perfectly happy with roasted asparagus and sprinkled with sea salt. For some added zest, try it how we serve it as Passover; roasted and tossed with lemony vinaigrette and lemon zest.
Lemony Roasted Asparagus
1 bunch asparagus (about 1 pound), tough ends snapped off
1 teaspoon dijon mustard (make sure it’s gluten-free)
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
sea salt ( a few good pinches)
2 tablespoons fat for roasting (duck fat, lard or light olive oil would be my picks)
- Preheat oven to 450.
- Toss asparagus with your fat of choice and spread out on a baking sheet. (Lined with parchment, if you prefer)
- Once the oven is hot, roast the asparagus for 10-20 minutes, depending on it’s thickness. Mine took 15, and I’d call it average size.
- Meanwhile, prepare the lemon vinaigrette:
- Zest the lemon and squeeze one tablespoon of juice into a small bowl. Set the zest aside.
- Add the olive oil, herbs, and mustard and whisk to combine.
- Once the asparagus is tender and a bit caramelized, sprinkle with sea salt and transfer to a serving platter.
- Pour over the vinaigrette and garnish with the zest.
- Serve hot, cold, or at room temperature.