C is for cookie.
Spring is for asparagus.
Ok, maybe not, but if I had to choose a star vegetable to represent spring, asparagus would be it. In my opinion, asparagus tastes extraordinarily better in spring, when it is in season. So much so, that I rarely eat it any other time of year. Personally, I prefer the skinner asparagus (I never understood why it wasn’t called asparaguses, or better yet….Asparagi. Asparagi.), because I think they’re less stringy and more tender. Another fun fact? White asparagus is the same as the typical green asparagus, but exposed to less sunlight while growing, which causes the white appearance. (Thanks for the in-service, Whole Foods!) What about purple asparagus, you ask? I’m not sure. Purple asparagus looks like octopus tentacles to me. Weeiirrd. I’ll stick to green asparagi, thank you very much.
As many of you readers may (or may not) recall, my Dad sent me a care package of goodies from his garden in California, which included Meyer Lemons. I’ve been using them creatively (aka putting them in everything and seeing what tastes good. Check out these lemon bars here) This time, I used them in the asparagus, and served a rooftop dinner to my cousin while we enjoyed my city rooftop and the lovely views. My cousin is not Paleo, but he pretends to entertain the ideas of the Paleo lifestyle choice, and he’s always been more than complimentary of my cooking.
Of course, asparagus wasn’t the main dish for this rooftop meal (Stay tuned for a chimichurri marinated steak), but they were pretty good and made a great presentation. (Plus, I’m all for easy dishes when entertaining.) Also fun for entertaining? Alcohol. (I know, not Paleo….at all. But sometimes you just have to live a little.) My friend who I went on the Dogfishhead Brewery trip with just started her own blog all about food and pairing. She’s insanely talented, and has fancy certifications in both the wine and the beer world. If you’re entertaining and want to create drink pairings that go along with your menu, check out her blog here.
Oven-Roasted Lemon Asparagus
- 1 bunch of asparagus
- 2 tbsp. olive oil
- 2 tsp. fresh lemon juice, plus lemon slices for garnish
- ½ tsp. powdered garlic
- Freshly ground pepper to taste
- Dash of salt
- Preheat oven to 425
- Wash and trim the bottoms of the asparagus
- Place in baking dish, drizzle olive oil and lemon juice over asparagus.
- Sprinkle garlic powder, salt, and ground pepper over asparagus. Toss asparagus slightly to ensure that all stems are evenly covered with juice, oil, and spices.
- Place lemon slices on or around asparagus for decoration (This is optional.)
- Place in oven and bake for about 12 minutes. Watch carefully because asparagus can become overcooked easily. Asparagus is done when a fork can be inserted without much effort, but stalks are not soggy. (Skinnier asparagus= less baking time, thicker asparagus= longer baking time)