Steamed asparagus is so lame. If I have to choke down one more stem of flavorless green mush cooked within an inch of its life, I’m going to scream. I beg you, put your pots away and stop the asparagus abuse once and for all!
Instead try giving those odd little green stalks a good roast. I’ve seasoned this summery side dish with Herbes de Provence and tarragon, but you could really use anything you like. Just pop your concoction into the oven and rediscover how good vegetables can taste.
Ingredients
1 pound asparagus
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons Herbes de Provence
5 large tarragon leaves, roughly chopped
¼ teaspoon cayenne pepper (leave out if you don’t like things spicy)
Salt and black pepper, to taste
A bit of lemon juice and zest
Method
Preheat oven to 350 degrees.
Rinse asparagus and snap off their tough bottoms.
Toss asparagus with olive oil, balsamic, herbs, tarragon, cayenne and a pinch of salt and black pepper.
Lay out onto a cookie sheet in one single layer.
Pop in the oven for fifteen minutes.
Take out of the oven, sprinkle with a squeeze of lemon juice and a dusting of lemon zest and serve immediately.