Because I’m crazy for asparagus, I love this time of year when tender and slender asparagus is plentiful and reasonably priced. I know I should try growing my own, but — not to sound commitment phobic and too much into instant gratification—let’s face it, asparagus isn’t the easiest or quickest thing to grow. Instead, I’ll probably just continue to buy up all that I can when it’s in season.
When I cook asparagus, I almost exclusively roast it because of how fabulous it tastes. And it looks so good on the plate, especially dressed up with lemon zest and little scallion ribbons. With Passover and Easter both on the calendar this week, these lemony asparagus bundles would make an ideal inclusion for either of those special menus. And it couldn’t be easier to make.
I just arrange the asparagus in a single layer on an oiled baking sheet, drizzle with a little olive oil and salt and pepper and then roast at 425 degrees until tender (the time depends on the thickness of the asparagus).
To make them into bundles, just steam the long green part of a few scallions for about 30 seconds, just long enough to make them pliable. Then, when ready to serve, just gather a “bundle” of the cooked asparagus and lay it across a softened scallion, then gently tie the scallion in a knot and serve.
These asparagus bundles are part of my Passover menu in Party Vegan: Fabulous Fun Food for Every Occasion.
One of the best things about spring must be the arrival of asparagus. That's a fun idea to bundle them. It makes for really pretty presentation. I completely agree that roasting is the best method of preparing asparagus. Anything else pales in comparison. The only exception I'll make is for asparagus soup or a stir-fry.
ReplyDeleteThe asparagus looks so fresh and full of flavor. Great post! I'll make these some time this week - is there a way to get a time frame to shoot for in regards to how long to cook them? 20 - 30 minutes?
ReplyDeleteThe very thin asparagus takes around 10 minutes to roast. I like them pretty well done -- with the tips kind of crispy. If you're planning to tie them in "bundles" I suggest roasting them for about 8 minutes first, then let them cool, tie them in bundles with the scallions and then put back in the oven for another 4 or 5 minutes to finish roasting and to get them nice and hot. For thicker asparagus, increase the time accordingly -- if you're not sure if they're done, just grab one and bite into it! P.S. Don't spritz with any lemon juice or zest until the last second before serving to help retain the green color.
ReplyDeleteSeriously, I am standing at my counter last night, tossing my asparagus spears with olive oil and salt and pepper and wondering what temperature I should roast them at. I tap my laptop to bring it out of sleep mode to Google that exact question and at that same time this post for roasted asparagus appears! So, thanks for the on-demand technical support!
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