Sunday, April 8, 2012
Super-Star At My Easter Brunch
Fresh asparagus, ends removed
Extra virgin olive oil
Preheat oven to 400 degrees. Wash fresh asparagus and pat dry with paper towels. Remove the woody ends, either with a knife or break at the "snap." Lay asparagus spears flat in an oven-proof dish. Drizzle with olive oil. Sprinkle on sea salt and pepper. Gently mix it together with your hands! Roast, uncovered, for about 15-20 minutes, or until browned in some areas and fork-tender. I like to use the thinnest spears I can find. This should be crisp tender. You don't want it to be mushy.
Asparagus was $1.88 a pound at Cub this week, which is about as low as it gets in these parts. My daughter requested that I add it to my Easter brunch menu and I'm glad I did. It was a huge hit, my nephew, Bill, going so far as to say, "Aunt Shoe, this should be your signature dish!" It was quick and delicious. Try this recipe and you may never cook asparagus any other way.