Kitchen Encounters

~ Amazingly-Lemony & Perfectly-Roasted Asparagus ~

When I was growing up, fresh asparagus was a delicacy, meaning, my family only ate it in the Spring, mostly for holidays and special occasions, or, when we reserved a table at a fancy restaurant --  restaurants had more access to it than the average American family during that era. That said, even in the restaurants back in the 1960's and '70's, it was always of the pencil-thin type, and, it was served either lightly steamed or briefly blanched.  Thinking back, I suppose it was because these methods enhanced its color, which made for a prettier presentation.  Indeed it tasted wonderful, but, years later, circa the 1980's, when roasting vegetables and vegetable medleys became trendy, I came to realize how roasting it elevated its flavor and texture.

For even roasting choose asparagus of even thickness.

Before preparing this super-simple side-dish, please note that when it comes to roasting asparagus, thick spears work the best (thin ones, not so much).  Why?  Read on.  Thin spears can and will dry out too quickly in the required high, 425º oven heat, which can and will render them tough and stringy.  It matters not how many asparagus spears you roast, as long as they're even-sized and lined up, side-by side, in a single layer on a baking pan.  All they require is a light coating of lemon-infused olive oil (the flavor explosion from it is delightful), some freshly-ground sea salt and black pepper or a peppercorn blend, and, 9-10 minutes of time to roast.  Tick, tock.

1/2  pound thick asparagus, trimmed of woody stalk ends, about 12 spears after trimming

3  thin slices prosciutto, each sliced into 4 long strips (optional)

12-24 grape tomatoes (optional)

3-4  tablespoons high-quality lemon-infused olive oil

freshly-ground sea salt, 20-25 grinds

freshly-ground black pepper or peppercorn blend, 20-25 grinds 

~Step 1.  Line an appropriately-sized baking pan with aluminum foil.  Arrange asparagus, side by side, slightly apart and in a single layer on pan.  If inclined, wind half or all spears with one long thin strip of prosciutto each.  If you like grape tomatoes add them to the sides of pan too.  Neither prosciutto or tomatoes affect the recipe or roasting time -- use them or don't, your choice.  Drizzle 3-4 tablespoons lemon infused olive oil over all.  Using a pastry brush, lightly paint and dab the olive oil between and across the surface of the spears, and the optional tomatoes.  Season generously with freshly ground sea salt and pepper.

~ Step 2.  Roast on center rack of preheated 425º oven (or toaster oven for a small batch like I am making today) for 9-10 minutes.  Asparagus will be fork tender and tomatoes will be blistered. Remove from oven and serve immediately.

Gently plate & serve immediately...

... w/roasted or grilled poultry, fish, seafood &/or pasta. 

Amazingly-Simple & Perfectly-Roasted Asparagus:  Recipe yields 2-4 servings.

Special Equipment List:  appropriately-sized baking pan; aluminum foil, pastry brush

Cook's Note:  When it comes to cooking asparagus via any method, freshness always matters more than thickness, and, even the best asparagus recipes are subject to failure if this delicate vegetable isn't treated with care. ~ Choosing, Prepping and Storing Amazing Asparagus ~ is a must read for anyone who's looking to get acquainted with this seasonal but very versatile vegetable.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)

~Choosing, Prepping and Storing Amazing Asparagus~

In this part of the Northeast, Asparagus season starts around the beginning of May and lasts approximately to the end of June.  It's one of my favorite green vegetables, but, interestingly, I prefer to purchase it rather than grow it.  Why?  Frankly, when we did grow our own, on days when I needed it, I couldn't rely on enough being ready for harvest and vice versa.  Asparagus spears, which pup up out of the ground like little soldiers, grow on their own time, not mine.  Early in the season, it can take a spear up to three days to mature.  Toward the end of the season, it can mature in one day.  Asparagus farmers must maintain every row of asparagus every day.

#1)  Choose:  Fresh always matters more than thickness.

Asparagus begins losing its naturally sweet flavor the moment it's picked, so buy the freshest bunch possible. Look for straight, firm stalks that are bright green in color and unblemished.  Don't buy asparagus that appears dry, wrinkled or limp. The tender tips should be compact and deep-green and slightly purple-ish and not ruffled, frayed or flowery looking.  To ensure even cooking, choose asparagus of even thickness.  Thin asparagus is the most tender and only needs to be quickly blanched.  Medium-thickness is perfect for a brief simmer or sauté, and, thick asparagus is great roasted or grilled.

#2)  Prep: Rinse & drain, &, snap or trim. 

Prepping asparagus correctly gives it a shelf life of 3-5 days.  Since it's grown in sandy soil, give the spears a swish in a bowl of cold tap water to release any debris, then, lay them, in a single layer, on a few layers of paper towels to drain thoroughly, 5-10 minutes.  Because every spear has a woody end too fibrous to eat, trimming comes next. When gently bent, the stalk will snap at a point a few inches from the base, where the spear goes from tough to tender.  Once you get a feel for where the stalks du jour are snapping, time can be saved by trimming several at a time with a chef's knife.

#3)  Store:  In a glass of water in the refrigerator.  

Once trimmed, don't put asparagus in the vegetable bin with the riffraff. Gather it up in a bunch, stand it upright in a glass containing half an inch of cold water and store it, uncovered, on a shelf in the refrigerator.  As for those woody ends, they can be stored in a food storage bag in the vegetable bin or frozen and used to make stock or soup.  Remove asparagus from refrigerator just prior to cooking. While many restaurant chefs insist upon using a vegetable peeler to shave two-three inches of skin from the bottom of each stock prior to cooking (for a prettier presentation), most home cooks do not bother -- me included. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2025)