Spring is finally (almost) here and the asparagus is in season, with its beautiful green stalks and familiar earthy fragrance. With the April holidays approaching, roasting asparagus is an easy and quick side dish for a crowd. When purchasing these beauties looks for firm stalks and closed tips. Asparagus should be used within 2 days of purchase and can be stored with the ends wrapped in a damp paper towel. You can peel the stalks for a sleek plated presentation, but it is not necessary. You’ll need to just snap one stalk at its breaking point and then cut the remainder of the bunch to match that cut stalk. Lay the washed and cut asparagus on a roasting tray in a single layer to ensure even cooking. Happy Spring!
- 2 bunches asparagus spears, washed and ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons sesame seeds
- Juice of 1/2 lemon (about 1 tablespoon)
- Kosher or sea salt and freshly ground black pepper, to taste
- Garnish – lemon slices
Pre-heat the oven to 400 degrees. Place the asparagus spears on a roasting tray or baking sheet in one layer. Sprinkle both oils on the asparagus and toss with your hands or a spatula. Sprinkle on the sesame seeds, salt and pepper. Roast in the oven for 15-20 minutes or until very lightly browned and a little crispy. Squeeze the lemon juice on the spears and garnish with lemon slices. Serves 6-8.