There are many tasty ways to enjoy seasonal asparagus. Most people snap off the thickest part of the end and toss it, but my mom always peels the ends and enjoys another inch of her Spring favorite! Here are a couple of recipes to give your Spring Passion a little zip and variety!
Roasted Asparagus for 4:Â Simple and so Tasty
1 pound asparagus spears, 1 1/2 T lemon olive oil (or olive oil), 3/4 t. sea salt.
Preheat oven to 425, place a single layer of asparagus in a baking dish, drizzle with oil and sprinkle with salt. Cook for 10 minutes, turning spears at 5 minutes to prevent sticking. Add lemon a squeeze of juice at the end for extra kick.
Asian Asparagus for 4: with Citrus Zing!
1 pound asparagus spears, 1 1/2 T. butter, 1 T. roasted sesame seeds, 2 T. orange juice, 1 t. sesame oil
Cut spears on the diagonal into 2 inch pieces. Par-boil asparagus in lightly salted water for 6- 8 minutes- drain and rinse in cold water to keep color. In sauce pan melt butter, add sesame seeds and stir until browned- for 2 or 3 minutes. Add orange juice and sesame seeds to sauce pan and stir, add asparagus and toss until coated and heated through.
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