Friend of Julie: Oven-Roasted Asparagus

One of the key concepts is to eat local veggies and to eat them when they are in season. Here in the Pioneer Valley asparagus season is underway (May through June). Now is the time for us to indulge in asparagus and to get you started, here's a delicious recipe for oven-roasted asparagus.

Oven-Roasted Asparagus

Ingredients

• 1 1/2 pounds green asparagus
• olive oil
• sea salt (optional)
• fresh ground black pepper
• 2 large eggs (which you will hard-boil)
• chopped flat-leaf parsley or chives, for garnish

Directions

Heat the oven to 425ºF

Prepare the asparagus:

1. Asparagus need to be cleaned very well, as dirt gets trapped under the tips and is unpleasant to eat. Grasp each spear at both ends and bend it, it will snap in half; the top half is edible and tender. Save the bottoms to add to a stock.
2. Fill a bowl with cold water and submerge the asparagus spear tips and swirl them around a few times, loosening up and removing any grit. If necessary, repeat in a few changes of water to ensure that all grit is removed. 
3. Wash and towel-dry the asparagus and then peel the tough skin off the stalks with a vegetable peeler.

After preparing the asparagus:

1. Drizzle a few spoonfuls of olive oil on a baking sheet and sprinkle with (optional) salt and pepper. 
2. Toss the asparagus in the oil and roast in the oven, turning the spears a few times during roasting, for 18 to 20 minutes or until the asparagus is tender when you poke a knife into the stems. Don’t overcook them.
3. While the asparagus are cooking, hard-boil the eggs, drain the water from the pot, add ice and cold water, and then let the eggs sit in the water until they are cool.
4. Option: instead the eggs, use shavings of Parmesan or Pecorino cheese, crumbled feta, or crispy bits of bacon.
5. Place the asparagus on a serving platter. 
6. Peel the eggs and then use a cheese grater with large holes to grate the eggs over the asparagus.
7. Sprinkle chopped parsley or chives over the asparagus and serve. 
8. This dish may be served hot or at room temperature. 

Photo source and original recipe