The true sign of spring in the food world is the abundance of many fresh vegetables. Asparagus is one of the quintessential spring vegetables. This cherished culinary pleasure is so flavorful that you’ll find it in all kinds of dishes.
When purchasing asparagus, examine the tips for signs of freshness, as that is the portion most likely to break or spoil. Look for tightly closed tips and stalks that are not too dry. The young asparagus have purple tips and green stems and grow thicker as they ripen. If served cold, you can cook in advance, but be sure to shock them in ice cold water to stop cooking and keep flavor and color.
My friend Holly Clegg was kind enough to share this recipe with us.
See all spring vegetable recipes.
- 1 pound asparagus
- Salt and pepper, to taste
- 2 tablespoons roasted garlic seasoned rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 tablespoon chopped fresh dill or 2 teaspoons dried dill
- 1/2 teaspoon grated orange zest
Preheat the oven to 400 degrees.
Trim the woody ends off the asparagus and spread the asparagus out in a single layer on a baking sheet and roast, shaking the pan occasionally, until tender, about 20-25 minutes. Remove from the oven and let cool slightly.
In a small bowl, whisk together the remaining ingredients to make the marinade. In a shallow dish or resealable plastic bag, lay out the asparagus and cover with the marinade. Serve warm or refrigerate and serve chilled.