I have yet to see one stalk of asparagus come up in my garden, but I’m waiting, albeit impatiently, and it’s warm enough for me to have a serious craving. At our recent Easter dinner, India, a friend and chef, brought asparagus cooked in a new way. And it was du-lish-ous, as Chloe says.
While I don’t have a specific recipe, this is the sort which doesn’t require exact measurements. It’s more the technique which is effective.
Asparagus In a Bag
Break or cut the ends off the asparagus and toss with extra virgin olive oil, sea salt, freshly ground pepper and freshly squeezed lemon juice. Toss until all of the asparagus is fully coated. Transfer to a paper bag and add sprigs of thyme and slices of lemon. Close the bag by rolling the ends and bake… roast… not sure even whether I should be saying ‘steam’ here. Anyway, the bag should be placed on a baking sheet, the oven temperature should be 400 degrees and the timing is around 20 minutes.
The asparagus emerges redolent with the flavors of both thyme and lemon. The first whiff is enough to have you salivating.
The Portland Press ran my column on asparagus today too, should you be wanting to indulge your asparagus craving even more.
As always, the link expires in seven days so be sure to click over soon.