It's true. I am having an affair. I'll admit it.
A love affair with asparagus. Every spring, I feel a momentary twinge of guilt for my wandering eyes as I walk through the produce department at the grocery store. After all, the roasted sweet potatoes, spinach salads, rosemary potatoes and other autumn/winter veggies have been so faithful. Always comforting and filling.
I can't help it, the minute I see those lovely green stalks all bundled together, chilled over ice I just get all tingly inside and my heart goes pitter-patter.
A fairly recent obsession, I have been reflecting on what might be the root of this magnetic draw. The crispness of a perfectly blanched stalk? The sweetness of the majestically roasted bundle? Or the perfection of marrying those green gems with scrambled eggs and cheese?
Actually, who cares?! This may just be the greatest spring vegetable on the planet (in my humble opinion).
Here's what I had for dinner tonight:
Baked sole fillets with a garlic lemon peppercorn rub, cucumber salad (another fave) and roasted asparagus with parmesan cheese.
My favorite way to cook asparagus: roast it. Super easy. Super yummy. Try it.
Roasted Asparagus:
Preheat the oven to 450 degrees. Rinse and wash the asparagus. Trim off the flat ends of the stalks (they are tough). Place the stalks in a row on a jelly roll pan and coat with cooking spray (or olive oil), salt and pepper. Roast for 10-12 minutes, until asparagus is bright green and still crisp.
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