Spring means asparagus, and tons of it. My family’s garden reaps so much asparagus that sometimes I fear my pee won’t ever turn back to its original smell. Okay, so not an appetizing thought. (Did you know that some people don’t have this pee-turning gene? Lucky them.) But asparagus itself is a rather incredible ingredient, one that takes a lot for me to ever tire of. The earthy green spears have a rather unique, grassy flavor that just screams of spring.
If you’re just starting a garden, I recommend you plant an abundance of asparagus roots. From my experience, it’s one of the easiest veggies to grow. Plus, it’s a perennial, meaning that once you’ve landed a successful start, you’ll have asparagus spears shooting up for years to come. And when the spring season finally does roll around each year, those asparagus spears shoot up fast. Pick them one day, and you’ll have a whole new row of ready ones waiting for you the next morning. Now this is a true illustration of an adolescent growth spurt. In ideal weather conditions, an asparagus spear can grow as much as one inch per hour. Whew!
For my first asparagus recipe of the season, I do a simple roast, pairing the earthy flavors of asparagus with a little citrus and a punch of garlic. It’s an easy, timeless recipe that perfectly presents this beautiful spring veggie. Enjoy.
Garlic Lemon Roasted Asparagus
-18-20 medium-thick asparagus spears
-4 garlic cloves, thinly sliced
-Zest of one lemon
-Juice of 1/2 lemon
-1 1/2 Tbsp. extra virgin olive oil
-Salt and pepper
Preheat oven 450F.
Toss asparagus with garlic, lemon zest and juice, and olive oil. Generously sprinkle with salt and pepper.
Line baking sheet with aluminum foil. Spread asparagus across pan on a single layer. Bake 8-10 minutes, or until asparagus is tender and beginning to turn golden.