ASPARAGUS IS NOTHING LESS than a celebration of spring. It is with deep regret that I note supermarkets are stocking it year-round these days. Do yourself a favor and save your appetite for the fresh, locally harvested spears. Then enjoy the nutty, sweet flavors of this simple salad.
SERVES: 4
INGREDIENTS:
- 1 large garlic clove, minced
- 2 tablespoons sherry vinegar or red wine vinegar
- ½ teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed
INSTRUCTIONS:
- Preheat the oven to 400°F. Lightly oil a rimmed baking sheet or 9 × 13-inch baking dish.
- In a small bowl, combine the garlic, vinegar, and mustard. Whisk in the oil until it is completely emulsified. Season with salt and pepper to taste.
- Arrange the asparagus in a single layer on the baking sheet or in the baking dish. Drizzle 2 tablespoons of the vinaigrette over the asparagus and roll until well coated.
- Roast for about 15 minutes, until the asparagus is tender and lightly browned, shaking the pan a few times for even browning.
- Transfer the asparagus to a serving platter and pour on the remaining vinaigrette. Serve warm or at room temperature.
TIPS FOR BUYING AND STORING ASPARAGUS:
- You’ll find bunches of asparagus standing upright in the produce section of the supermarket.
- Select a bunch of similar-size spears, choosing thicker rather than thinner stems.
- Make sure the tips are all intact.
- Turn the bunch over and be sure the woody ends are not completely dried out.
- When you get the asparagus home, remove the rubber bands or ties that bind the spears and store them in a plastic bag in the refrigerator for up to 3 days.
