Monday, April 6, 2009

Purple Asparagus - Simple Roasted Asparagus

I read a lot of food blogs. It's one of my favorite things to do in my spare time, peruse the web looking for my next recipe. Lately, everywhere I look, Asparagus is popping up. It's a delicious and positively inescapable part of spring. Last year I hit the Farmer's Market at the San Francisco Ferry Building at this time, and walked away with two beautiful bunches of purple asparagus. A deep, eggplant color. I'd never seen purple asparagus before and the very fact of it's existence was enough to make me positively giddy. I haven't found those purple stocks yet at the Temescal Farmer's Market, but perhaps I'll make my way into the city next weekend and take a look.

The simple truth about asparagus is this: there is really only one way you will ever need to cook it, in which it will turn out perfectly every time. There is no need to dress it up, the best way to enjoy it is simply by roasting it. Sometimes the simplest methods are the best:

Roasted Asparagus-

1 bunch of asparagus (green or purple!)

1 tbsp olive oil

Sea Salt to taste

Pre-heat oven to 400 F. Cook for 20 minutes on a cookie sheet, perhaps a bit longer if you like them really crispy.

1 comment:

  1. Thank you for this. I always try to pan fry, and they always turn out brown and mushy.