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Tuesday, March 15, 2011

My Favorite Asparagus


This is the most simple and delicious way to prepare asparagus.

(Seriously, I can easily eat an entire bunch in one sitting. Maybe more.)

Cooking asparagus quickly under the broiler helps it retain a tender texture inside without getting overcooked, while the outside becomes slightly browned and crispy.

In my book, a little bit of sea salt is all the seasoning it needs. But feel free to drizzle it with your favorite vinaigrette or serve it with a home-made aioli for dipping.

1 bunch asparagus (or more)
Extra virgin olive oil, first cold pressing
Sea salt 

Snap off the ends of the asparagus where they naturally break (save them for soup stock) and toss the stalks with enough olive oil to lightly coat. Arrange them in a single layer on a baking sheet and sprinkle with sea salt.

Transfer the asparagus to the broiler and cook for 5 to 7 minutes, until they are lightly browned. Serve immediately. Cooking time will depend on the thickness of the stalks.

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