We’re at the very end of Michigan asparagus season, there’s just a bit in the farmer’s market at this point. For non-Midwesterners, Michigan is a BIG asparagus state…the 3rd biggest producer in the country! We have the National Asparagus Festival, complete with an asparagus road race, and of course…an asparagus queen. As a kid, I remember dinner would be asparagus and cream over toast. Thankfully, my kids love asparagus as much as I do and roasted is the easiest way to serve it. We have some very kind friends who gave us a bottle of Zingerman’s 16 year aged balsamic vinegar, and it definitely guilds the lily. (Pun intended for you botanists!)
Easy Roasted Asparagus
1 bunch asparagus
course salt (I love sel gris, more rustic than flour de del, and a bit fancier than my usual Diamond Crystal kosher salt)
1.) Preheat oven to 400
2.) Wash asparagus and trim ends up.
3.) Place asparagus on a parchment-lined baking sheet.
4.) Drizzle with olive oil and toss asparagus around.
5.) Roast for 15 minutes, or until asparagus is tender and slightly browned.
6.) Sprinkle with balsamic and coarse salt.
Hand-picking the leftovers after harvest up in Oceana County.
I love asparagus, but I’ve never made my own. I’m going to have to try this.
I am passing on the Sunshine Award to you. You can pick it up at http://jazzyallergyrecipes.blogspot.com/2012/06/sunshine-award.html.