LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source young fresh stalks of asparagus but if you are using very thick stalks of asparagus, peel away the tough outer layers.
The easiest way is to grasp the base of the asparagus in one hand and use a vegetable peeler in the other, carefully peeling toward while stopping short of your hand and rotating the asparagus as you peel. You’ll wind up with a short piece of stalk with the peelings attached; you can easily snap it off at the point where the peeling stops.
1 1/2 pounds fresh asparagus spears, cleaned and tough ends snapped off
2 – 3 cloves garlic, cleaned and smashed to puree
2 – 3 Tablespoons good quality olive oil
1/2 cup slivered almonds, toasted
1 Meyer lemon zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 -2 sprigs fresh thyme leaves
Preheat oven to 450 degrees F. Prepare a sheet pan sprayed with good quality cooking spray or, for easy clean up– line your baking sheet with foil and spray foil. Set aside.
Snap off and discard woody bases from asparagus or peel if necessary. Place asparagus and garlic in a 15 x 10 x 1-inch baking pan. Drizzle with oil, lemon juice and thyme leaves. Sprinkle with salt and pepper. Toss to coat. Remove from casserole dish and lay single layer on prepared baking sheet.
Roast for 10 to 15 minutes or until asparagus is crispy and tender, rolling once halfway through roasting. Remove from oven and toss with toasted almond slivers and lemon zest. Adjust seasoning with salt and pepper.
Serve immediately with my home made mayonnaise recipe at 30 second mom.
Makes approximately 6 servings.