A recipe for Roasted Asparagus

First, you’ll want to sign up for a Harvest Junction CSA share — that will mean that you get asparagus (and other seasonal fruits and veg) all summer long from farmer Byron Horn. Each Rocklands is a drop-off location for Harvest Junction’s fresh-from-the-farm weekly delivery program; you can sign up here, and he’s got a great deal for Rocklands fans.

Last week there was a perfectly cut bunch of asparagus in our box. We usually snap off the tough ends when we’re cooking asparagus as a side at Rocklands, but these lovely stalks needed no prep other than a douse with water and a gentle shake dry.

Preheat your oven to 400°F. Lay washed and dried asparagus spears in a shallow pan big enough to hold them in one layer. Sprinkle generously with Rocklands Malt Salt or kosher salt, and a good grind of fresh pepper. Drizzle olive oil over the asparagus, enough to coat lightly. Roll the asparagus around the pan to distribute the oil, salt and pepper.

Fresh asparagus, prepped for roasting

See how nice and closed the heads are on these asparagus? Fresh and ready to go in the oven.

Put pan in hot oven, and cook for 20-25 minutes, depending on how done you want your asparagus. Serve hot or room temperature with some delicious barbequed chicken that you just happened to pick up on the way home.

 

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