Asparagus for Easter

by Marisa McClellan, Posted Mar 24th 2008 @ 12:01PM

Last week, I hinted at my love of asparagus. This weekend I finally got to indulge myself and eat this springtime veggie until I was sated (at least for the time-being). It was on sale at a local grocery stores for $1.48 a pound and I bought three big bunches. Trimming off the woody ends, I tossed the stalks with olive oil, salt, pepper and lots of chopped garlic and roasted it in a 400 degree oven until they were tender. I ate one piece as soon as I pulled the pan out of the oven, standing over the stove, burning my fingers as blew on the tip, trying to cool it down enough to ingest.

The rest got piled into a loaf pan for easy transportation to the home of friends for an Easter lunch. Lucky for me, there were some leftovers, so late last night, I ate the rest straight out of the pan, at room temperature. I went to bed smelling of garlic but feeling totally satisfied with the amount of asparagus I had consumed.

Roasting is by far my favorite way to prepare asparagus. What's your preferred method for cooking this spring-y vegetable?

Filed Under: Real Kitchens, Ingredients, Holidays
Tags: asparagus, easter, real kitchens, roasted asparagus, RoastedAsparagus, spring vegetables, SpringVegetables, vegetables

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Reader comments (Page 2 of 2)

3-25-2008 @9:32AM Marisa McClellan said... When it comes to asparagus, one person's overdone is another person's idea of rapture. Personally, I prefer as asparagus when it's soft and yielding, not so much that it falls apart, but cooked enough so that you can cut it into chunks with the side of a fork. That, with tons of garlic, is the best thing ever to me.
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3-25-2008 @11:38AM kim said... We like it roasted, too, in the toaster oven (only takes 8 minutes) with a squeeze of lemon juice when it comes out.

For whoever said they can't imagine roasting it - don't knock it till you've tried it!

I also like it steamed and added to risotto.
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3-25-2008 @2:56PM Joel said... We had asparagus on Easter too! Horray for spring, by the way. I blanch them, chill them, and toss them in a vinaigrette:

http://foodmonkeys.blogspot.com/2008/03/asparagus-with-dijon-vinaigrette.html
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6-20-2008 @4:41AM stormy said... i actually prefer asparagus raw. dipped in whatever garlic-infused asian style sauce. or just in light soy sauce. i really can't get enough of the simple but addicting flavour fresh asparagus...
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