The trick to enjoying every bit of big, fat asparagus spears is to peel the tough lower parts of the stalks with a vegetable peeler, or sharp paring knife. By doing this the tender, delicious interiors are revealed without having to deal with the fibrous exterior.
I roast the trimmed asparagus in a hot oven on a low-rimmed baking pan, tossed with a minimal amount of olive oil. Usually I spray olive oil on the tray with my Misto oil sprayer, place the asparagus on the baking sheet, drizzle with only a teaspoon or so of olive oil, then toss with your hands to coat thoroughly. Sprinkle with coarse salt if desired (lately I've been omitting this step.)
Roast until just tender (there is carry-over cooking after the asparagus is removed from the oven.)
The light vinaigrette dressing is simply a little fresh lemon juice and a teaspoon or two of extra virgin olive oil, (fresh minced garlic and or a bit of Dijon mustard if you like), all whisked together to emulsify.
After arranging the asparagus spears on a platter or individual plates I drain and sliver a few sundried tomatoes (from the jar, packed in olive oil), arrange them over the asparagus,
drizzle with the vinaigrette then top with a grind of freshly ground black pepper, or
a few crumbled pink pepper corns as I did this time.
It's equally delicious served warm, or at room temperature; perfect as a side dish for al fresco dining!
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About my recipes ~
Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.
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