Spring is the perfect time to enjoy Asparagus.
Here’s a quick and easy recipe to recommend to your customers, and a wonderful way to combine some Deli-cious flavours with this springtime vegetable.
Roasted Asparagus with Lemon
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.
Peeling the ends of the asparagus stems is optional, although it makes for an attractive plate presentation.
If you are using thick asparagus, peeling removes the tough outer part and makes the entire stalk more uniform to ensure even cooking.
- 1kg asparagus, tough ends trimmed and stems peeled
- 60ml Deli-cious Lemon infused Olive Oil
- 2 garlic cloves, minced
- Zest of 1 lemon (optional)
- Maldon Sea Salt and freshly ground black pepper, to taste
- 1 lemon, cut into 8 wedges
- Deli-cious Blood Orange Balsamic Cream Vinegar (to drizzle)
Position a rack in the upper third of an oven and preheat to 220°C
Arrange the asparagus on a baking sheet.
In a small bowl, whisk together the olive oil infused with lemon, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.
Arrange the lemon wedges around the asparagus.
Roast until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices and blood orange balsamic cream vinegar.