Roasted Asparagus

I know. It is not asparagus season any more. It’s not spring any more.

Now, get a globe and look at the equator and all that land below the equator. It’s nearly fall for us and it’s nearly spring for them down south. Jet cargo planes will soon be ferrying in loads of asparagus. Well, not tons of it. But you can find it and, if you are addicted to that unique flavor, you can get an asparagus fix.

One of the great benefits of asparagus is the payoff to price ratio. Not the purchase price. The labor and complexity price. All it takes is some oil, lemon juice and salt and pepper. A little time in the oven, and you have a lively treasure.

What do you match asparagus with? Just about anything. The asparagus taste is so intense that you can pair it with any protein: spring lamb [when it is spring!], steak, salmon, and chicken as pictured here. A lovely way to serve roasted asparagus is to offer a separate side of risotto laden with other vegetables: peas, bean, carrots, or zucchini.

If you can, try to expand your “asparagus footprint.” Look for it as fall progresses and keep enjoying that magnificent flavor.

Asparagus originated in the Mediterranean area and appears in Egyptian art from 3000 BC. Today, it’s a heavily Asian crop with China — who else — leading world production. They grow 7 million tons a year in China. Second place goes to Peru with less than half a million tons a year. [The US is the fifth largest producer but we import lots of it because demand exceeds our rather limited production relative to our population.] That Chinese production dominance impacts their culinary repertoire and is the reason for those green shards showing up in soup, fried rice, and just about every other treat you sample in Chinatown.

Yield: 4 servings

Ingredients:

1 pound asparagus spears (medium to thick are best for roasting or grilling)
1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
Fresh lemon juice to taste
2 Lemon juice

Preparation:

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spear, roll the asparagus back and forth until they’re all cover with a thin layer of olive oil. Sprinkle with the mince garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

Place pan in oven and cook for approximately 8 to 10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Roasted Asparagus