When I start to see fresh asparagus in the stores, I know Spring is just around the corner.
That day is close by and I wanted to share my favourite way to serve this delicate oh so sweet Spring treat. Look for the tender stalks soon, and celebrate the start of Spring!
- 20 to 25 asparagus spears, tough ends removed
- edible gardens 18 Yr Reserve Balsamic
- 1 Tbs. olive oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. grated lemon zest
Preheat an oven to 450°F.
Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with the edible gardens 18 Year Reserve Balsamic and olive oil, and sprinkle with the salt and pepper. Turn the asparagus spears several times to coat them evenly.
Roast the asparagus for 10 minutes, turning them from time to time. Remove from the oven, sprinkle with the lemon zest and turn the spears several times. Return them to the oven and continue to roast until the spears are crisp-tender and the color has darkened slightly, 5 to 7 minutes more.
Transfer the asparagus to a platter and serve immediately. Or, let the asparagus cool, then cover with aluminum foil and let stand at room temperature for up to 1 hour before serving. Serves 4.