One of the greatest signs of the approaching summer is asparagus. This lovely green vegetable is one the best seasonal foods to enjoy with the increased sunshine. It provides a lovely spring dish to boost our vitamin levels and get us ready for the summer.
This is a simple and fresh roasted asparagus recipe which can be served on its own, with risotto or, for example, some lovely Italian bread slightly roasted in the oven.
1 bunch of asparagus (around 400g)
1-2 tablespoon olive oil
2 gloves of garlic
1 teaspoon of salt
½-1 teaspoon of pepper
dash of balsamic vinegar
Preheat the oven to 400F (around 200C). Snap of the woody ends of the asparagus and rinse clean. Leave them to dry on top of a kitchen towel to avoid asparagus getting soggy. Waiting them to dry is a good time to mince the garlic. Once you have prepared the garlic, turn your attention back to the asparagus. Make a small cut to the asparagus length ways, but don’t cut it into two. Place them onto a roasting tray together with the olive oil. Add the minced garlic, salt and pepper and roll the asparagus carefully so that asparagus is fully covered in oil and the spices.
Place the tray in the oven and cook for 15 to 20 minutes, depending on the size of the asparagus. When they are starting to caramelize and turn brown remove them from the oven. A good way to test is to pierce them with your fork and if it feels tender, then your asparagus is cooked.
Sprinkle balsamic vinegar on top and serve them warm. For a little twist to the recipe add grated parmesan on to of the asparagus before placing it in the oven.
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