This is important: did you know that it’s asparagus season? Right now, this very minute. But not for much longer. If you’re not already taking advantage of this delightful green vegetable being fresh and available, you should go out and buy some right now.
Asparagus season is a cause of celebration in the local eater’s year. Not only is the window for fresh asparagus fairly short, it also tends to mark the beginning of the spring and summer growing season. These earthy green shoots require several months of cold before they emerge, and an asparagus bed requires at least three years of careful tending before you can harvest it. Yes, asparagus is both delicate and stubborn, so the few short weeks of early spring when you can buy it in abundance are a bit exciting for us.
Growing up, I can only remember ever eating asparagus one way. Steamed with hollandaise sauce. And it was delicious, let me tell you, just not very practical as a versatile side dish for a quick weeknight meal. If you’re struggling with how to prepare it, here’s a tip.
All you need is lemon, balsamic vinegar, olive oil, and an oven.
Arrange some asparagus on a baking sheet and drizzle with olive oil and balsamic vinegar. Despite what you’re seeing in this picture, take it easy on the balsamic vinegar. A little goes a long way.
Then just roast at 400 degrees for 15 or 20 minutes.
Top your roasted asparagus with fresh lemon zest and devour immediately, possibly while standing in the middle of your kitchen, camera still in hand, like some people I know…
[addtoany] Yum