It is spring. Asparagus is upon. Suzi and I wait all fall and winter to enjoy that very distinctive taste. Asparagus is odd: it seems to have an intense flavor punch and yet you can muddy the whole bloody thing up with too much sauce or other adornments. The best way to prepare asparagus is to keep it simple. Some olive oil, some heat. Maybe these confit tomatoes. Perhaps the lemon juice.
If you do happen to have leftovers, then the asparagus is ideal for an omelet or frittata. So, Saturday dinner and Sunday brunch!
Simple Roasted Spring Asparagus
Yield: serves 8
Ingredients:
2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground black pepper
½ cup or so of tomato confit
1 lemon
Preparation:
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Sprinkle across the tomato confit. Roast the asparagus for 25 minutes, until tender but still crisp.
Spray with lemon juice just before serving.
Source: Ina Garten with tomato confit modifications
Photo Information [Top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑250
Photo Information [Bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑640