Saturday, May 22, 2010

L&CV: Roasted Asparagus with almond slivers

I love asparagus, it grows well all over the west and mid-west and is usually easy to either grow yourself or find cheap at local markets.  It cooks easily and tastes great, all while looking fancy.  :)  This is a good way to do something a little different with something you might eat every week.

Equipment: Sharp knife and cutting board, casserole pan or glass cake pan, and aluminum foil (recycle :D).

Food: Asparagus, almond slivers, sea salt and earth balance.

Time: 5-10 min prep, 35 min cooking, total 45 minutes.

Start by cutting the woody ends off of the bottom of the asparagus.  Depending on the thickness of the stalk this will vary on how high up the stalk it goes, typically look for the color change to dark green and feel for the shift from quite hard to fairly bendy.

Lay out your asparagus in the cake pan in fairly even layers.  Spoon out dollops of earth balance over the top of the asparagus.

Add a generous tablespoon of sea salt shaken out over the top as well.

Take two (or more if you like) handfuls of almond slivers and spread them over the top.

You should have something that looks like this.  Just cover it with a foil sheet and fold the edges down to cap before putting it in the oven.

Add this to your oven cooking shiitakes, garlic and potatoes.  This will cook at 325 degrees for about 30 minutes but both temp and time can be adjusted as needed for your menu.  You are ultimately looking for a finished asparagus that is tender without being mushy.  Ovens vary so much its best to keep a close eye on it the first time you make it and check it for doneness by taste and texture.

When this is done you have a nice green plate with almonds that are mildly roasted.  Nice flavor and ready to serve.  

1 comment:

Pmom said...

Looks very good! I had been making fancyish asparagus and recently I switched to just steaming it and eating it very plain. Your post reminds me that it is best not to get stuck in a rut. I love almonds and I love asparagus, so I bet I'd like this too.