Fresh from the ground, the flavor is intense; we even eat it raw.
It is pretty to behold, and quite tasty.
Add a few shavings of fresh spring radish for color, and peppery pop.
Grilled spears of asparagus, a few freshly pulled radishes, a little homemade mayonnaise or herbed butter, and a special salt makes this a unique starter for a meal, or put it all on a large platter and serve at brunch salad.
If it is too cold outside to fire up the grill, use your panini maker or grill pan!
This is always a hit with our guests.
A little adornment
My family loves crispy prosciutto or pancetta sprinkled atop these roasted spears.
Eat asparagus all by itself. Serve it with Hollandaise, homemade mayonnaise, or prosciutto, pancetta, a chopped up hard boiled egg, or just a simple squeeze of lemon juice. It’s all good!
Another favorite of mine is a simple squeeze of lemon juice.
Top any of these with a sprinkle of coarse sea salt.
Heres one simple presentation:
2 bunches local asparagus
1 tbsp.
olive oil
2 tbsp.
unsalted butter
1/3 lb.
Snap off the bottoms of your asparagus and peel any tough ends.
I like to leave them whole during the roasting.
Coat with the olive oil.
When the oven is hot, remove the pan and add the asparagus.
Set your timer for 7 minutes.
If your asparagus is really thin, check at 5 minutes.
You want them to be gaining some color, but still crisp/tender.
Remove immediately to the platter to cool.
In the meantime, melt the butter in a large saute pan and add the prosciutto and the anchovies.
Homemade Mayonnaisethinned with a little extra lemon juice and the lemon zest, above, is delicious on asparagus.
Asparagus Soup can be as easy as asparagus and water.
Local is essential for the best flavor.
An Asparagus Tart can delight your family at supper, or guests at a fancy dinner party.
Simple is best here!
