Time For Asparagus!
April 29, 2013
The first of the California asparagus is in!
Some tips for purchasing: Look for tight closed tips and no splits in the stems. Stalks should look vibrant; if they are limp, just pass. Asparagus will keep a few days in the refrigerator if you stand the bunch in a glass of water.
My favorite way to cook them is to roast them. For a pound toss the asparagus gently in 2 tablespoons of extra virgin olive oil. Place them on a non-stick baking pan in a single layer. Roast at 350F for about 12 minutes, depending on thickness. A knife should easily insert into the thickest part of the stalk when cooked.
Transfer them to a platter and sprinkle them with coarse sea salt. Add a squirt of lemon if you wish and enjoy.
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