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Roasted Asparagus
Asparagus is one of the first spring vegetables. What we eat is actually the first shoots of the plant. When the asparagus stalk gets to be about 2 feet high, spindly branches covered with feathery leaves develop.
This recipe is an adaptation of one made for us by Fritz Grathwohl of South Haven, Michigan. We picked the aparagus right in his field and brought it in to roast.
The fresh roasted asparagus makes a perfect seasonal treat for the vegetarians at your Seder table.
Makes 6-8 servings
You'll need
- 2 pounds of thick, fresh asparagus
- 4 tablespoons of olive oil
- 1 large shallot - finely minced
- 1 clove of garlic - finely minced
- 1 teaspoon of freshly grated lemon peel
- 1/4 cup of lemon juice
- 1/4 teaspoon of freshly ground pepper
- 1/8 teaspoon of salt
- A little adult help
Equipment:
- Measuring cups and spoons
- A juicer
- A large spoon
- A 13 by 9 inch or oval baking pan
- Hot pads
- Tongs
- Heat the oven to 350 degrees.
- Snap the tough ends off the asparagus. Hold the asparagus spear near the cut end with one hand and, with the other hand, grab the stalk about an inch farther up the stalk. Press in with both thumbs so the spear bends. As the spear bends, you will feel the place where it starts to get tough. Apply a little more pressure and the spear should snap right at that place.
Discard the tough ends.
- Mix the olive oil, lemon juice, and all the remaining ingredients in the pan. Mix well.
- Place the asparagus spears in the pan and turn them gently until they are all coated.
- Put the aparagus in the oven and bake for 25 minutes.
- After about 20 minutes ask your adult helper to turn the asparagus. Make sure they use the hot pads and tongs so they don't burn themselves.
- The asparagus is ready when the tips are slightly brown and the stalks are soft but not mushy.
- Remove from the oven and arrange on a serving plate. You can garnish with thin lemon slices and a little parsley.
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