10 minutes4 People
Asparagus is versatile: it can be steamed, simmered, roasted, battered, grilled, sautéed or wok-fried. Thinly sliced, it’s even wonderful raw in a salad. Keep in mind that the best asparagus is generally available between May and June.
Ingredients
1 lb asparagus
1/4 c olive oil
1/2 lemon, juiced
2 tbsp fresh herbs: any combination of tarragon, chives, parsley, chevril and thyme
1 small shallot, sliced
salt and pepper to taste
Method
1. Heat the oven to 425 F.
2. Trim asparagus. Toss with 2 tbsp olive oil and place on a single layer on a cookie sheet. Season with salt and pepper to taste. Roast in oven for 10 minutes or until waster has evaporated and the asparagus begins to brown on the bottom.
3. To make dressing: Mix lemon juice, herbs, and shallots in a bowl. Whisk in the remaining olive oil and season to taste with salt and pepper.
4. When asparagus is cooked, place on serving platter and drizzle with dressing. If desired, garnish with cheese or croutons.