BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSROASTED ASPARAGUS
Ingredients:
1# asparagus
2 qts water
3 TB sea salt
As needed EVOO
½ tsp sea salt
½ tsp ground pepper
½ tsp ground coriander
Method:
Pick up each piece of asparagus towards the bottom of the stem and feel for the area which separates the tender stalk from the hard bottom; bend the asparagus gently and it will break at the point of natural separation – wash each stalk gently under running water; meanwhile place listed water and salt in a large pot and bring to a boil; place the asparagus in the boiling water and cook to blanch, approximately 1 minute; test doneness periodically; remove asparagus from water and place in a bowl of equal parts, ice and water to stop the cooking process; drain well and place in a dry bowl; toss with oil and spices, coating evenly; place on a parchment lined sheet pan and roast at 375ºF for approximately 7 minutes or until asparagus in lightly browned and cooked al dente; refrigerate until needed. *Asparagus may also be sautéed instead of oven roasting to finish.
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