Photo by Judith Hausman
Whether thin and delicate, fat and green, or white with purple shadings, asparagus poking up through its protection of straw is a sure sign of the oncoming growing season. Whichever variety or size you favor, keep your kitchen work simple and don’t obscure their uniquely seasonal flavors.
Try a light steaming or — my new favorite way — roasting asparagus, so the spears retain just enough crunch, and then give them a flourish of mustard vinaigrette with capers, chopped egg, breadcrumbs and parsley. This simple asparagus recipe is also a super way to use up any last, colored Easter eggs.
Recipe serves 4, as a side dish or an appetizer.
Simple, Roasted Asparagus
- 1 pound asparagus, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice or sherry vinegar
- 1/2 teaspoon Dijon-style mustard
- salt and pepper, to taste
- 1 hard-boiled egg, chopped
- 1 tablespoon plain, dried breadcrumbs
- 1 teaspoon capers
- 3 tablespoons parsley, chopped (or substitute same amount of dill, thyme or chives)
Preheat oven to 400 degrees Fahrenheit. Spread the asparagus on a baking sheet, and roast briefly until just browned – 6 to 12 minutes, depending on the size of the spears.
Meanwhile, make the vinaigrette by whisking together olive oil, lemon juice (or sherry vinegar), mustard, and salt and pepper.
Transfer the asparagus to a serving platter, spoon the vinaigrette over the stalks and top with breadcrumbs, egg, capers and parsley. Can be served hot, cold or room temperature.
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