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Roasted Asparagus

Asparagus is about to hit peak season. Are you ready?

Before Cooking:

  • Pick out a bundle of asparagus that is bright green with closed tips & no dryness, yellowing or wilting. The size of the asparagus will change the cooking time slightly but doesn't really affect tenderness.
  • Store your asparagus properly when you bring it home. I like to remove the rubber bands, stand the spears upright in a mason jar or tall container and add 1-2 inches of fresh water. Cover them with some plastic wrap or a small baggie and refrigerate for 2-3 days.
  • Trim 1-2 inches off the end of the asparagus spears before cooking. In peak season the asparagus will actually get so tender that trimming may not be necessary.

How to roast:

Oven @ 425°

  • 1 bunch asparagus
  • 2 tbsp Melted ghee or coconut oil
  • Sea salt & freshly ground black pepper

Rinse the asparagus and pat completely dry with paper towels. Spread into a single layer on a baking sheet and toss with melted ghee or coconut oil, salt & pepper. I usually use about 1/2 tsp of salt & 1/2 tsp pepper - but feel free to season to taste.

Bake for 15-20 minutes or until vibrant green and lightly caramelized around the edges.

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Go up a level:

Toss the asparagus with an orange & horseradish vinaigrette. I literally ate the entire pan.

  • 2 tbsp champagne vinegar
  • 1 tbsp prepared horseradish
  • 1 tsp honey
  • 2 tsp chopped shallot
  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice
  • Salt & pepper to taste

Add all of the ingredients except salt and pepper into a jar with a lid. Shake until well combined. Taste, season with salt + pepper, shake and repeat until you have a deliciously seasoned dressing for your asparagus. Feel free to make this ahead of time - in your fridge it will last about 5 days.

I like to serve my asparagus as a side dish to grilled shrimp or salmon. PS - always make extra because taking these with you to lunch is obvious happiness.

From #korKitchen to your kitchen, Enjoy!

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