SPRING ASPARAGUS

Roasted Asparagus

By Bryan Chapman, Photo by Kim Chapman

Walking the length of my local Farmer’s Market, I could not help but see all the vendors selling faggoted bundles of asparagus. With this fine vegetable in full growth, I would be remiss not to list a simple treatment for it. Asparagus is one of those foods which is difficult to pair with other foods and wines, so, simplicity is indeed the key. The following is probably one of the simplest ways to prepare Asparagus; roasted and lightly garnished. Please give it a try.

Ingredients

· 1 bundle (1 to 1-1/2 pounds) fresh asparagus
· 1 Tbsp sesame oil
· 1 Tbsp sesame seeds
· 1 Tbsp Parmesan cheese
· 1 Tbsp fine breadcrumbs
· Salt to taste

Method

1. Remove the bindings holding the bundle, and wash the spears. When finished, place them on a towel to dry.


2. Snap woody ends from the asparagus. Each stalk should snap about three-fourths of the way down from the floret end. It may seem that this is a waste of usable asparagus, but I assure you, it is not. The base of the spear is woody and un-usable. Many times, I have been told that these ends can be saved for soups, and such. But, don’t believe them. Of the several times I have tried, I have as yet to make a soup that I can bring myself to eat. While the flavor is fine, I simply cannot get past the texture. I have even tried slow, long cooking in a crock-pot, and still the attempt was a failure. So my advise is to add the woody ends to your compost heap. Better to feed your garden than gag your loved ones.


3. In a bowl, add the sesame oil and drained asparagus. With your hands, mix the two, coating the spears with the oil.


4. Move the asparagus to a sheet pan and sprinkle with salt, sesame seeds, Parmesan cheese, and bread crumbs.


5. Place under your oven’s broiler, and roast until the asparagus softens and takes on your desired color. Remove early if cheese and breadcrumbs begin to burn. This should take about 5 minutes, depending on your oven.


6. Plate-up onto a platter and serve immediately.