New York has begun its slow thaw! Last weekend, a meandering walk took me through the Brooklyn Botanical Gardens where soft fuzzy buds have started to peel open. There are few seasons more anticipated than spring with its flowering trees and bright, sheer sun.
Asparagus is one of the first heralds of change, gracing us with tender shoots for a few short weeks between April and May.
There are many great ways to prepare the green stalks, but roasting is my favorite. Simply rub the trimmed shoots with olive oil and sprinkle with salt.
I suppose you could get wild and add crushed red pepper flakes or cumin but I am a bit of a traditionalist here, seasoning with smoked sea salt, cracked pepper and a squeeze of lemon.
These slender stalks were perfect alongside beet risotto and a dilly spring salad at the Veganette Easter Brunch last weekend. You could also stuff them in savory crepes or layer in a sandwich with hummus and sun-dried tomatoes.
Easy Roasted Asparagus
- 2 pounds asparagus
- Olive oil
- Sea salt
- Cracked pepper
- 1/2 lemon
- Preheat oven to 400 degrees
- Trim the asparagus by cutting off the tough ends (about 1 inch)
- Place asparagus on a baking sheet and drizzle with olive oil.
- Sprinkle with sea salt and rub to combine
- Roast for 15-20 minutes until softened and crisp on the ends! Be careful not to let the stalks get too soft!
- Remove from oven and sprinkle with cracked black pepper and a squeeze of lemon.