Sunday, April 24, 2011

Roasted Asparagus

It is asparagus time of year, and I do think that we should eat more seasonally, in the past spring was the only time you could get asparagus and late spring/early summer was the only time you could get strawberries. Having said that I am as bad as the next person for buying food when I want it rather than when it is in season.  But I am going to try to do better, and as it is asparagus season Nancy and I had roasted asparagus with our steaks.

Hardly a recipe really just a method of cooking.  Roasting asparagus like roasting most vegetables intensifies their flavour and really is my preferred way to cook them.  With asparagus you want to make sure not to over cook them unlike other vegetables that are roasted these are really better if sill bright green and still with a little bite to them.

Lay the asparagus in a shallow oven proof dish keeping them spread out in no more than a single layer.  Drizzle with about 2 tablespoons of olive oil and sprinkle with salt.  About 10 minutes before you are ready to eat, throw this in a 350 oven and cook until tender.  The time will vary with the size of your asparagus, these ones took about 10 minutes, but the really tiny ones will be less.

 When the asparagus comes out of the oven, arrange in a serving dish and drizzle over a couple of tablespoons of balsamic vinegar. We were lucky enough to have some balsamic vinegar reduction on hand so a little goes a long way, and you do not want to drown out the fresh flavour of the asparagus.

As the sauce on the steaks was rich and complex we kept the vegetables simple roasted potatoes and roasted asparagus.

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