ASPARAGUS, ROASTED &/OR GRILLED
1 pound asparagus, cleaned and trimmed of fibrous stem
- 2 quarts water
- 3 Tablespoons sea salt
- as needed EVOO
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- ½ teaspoon ground coriander
To trim asparagus, pick up each piece towards the bottom of the stem and feel for the area which separates the tender stalk from the hard fibrous part. Bend the asparagus gently and it will break at the point of natural separation. Wash each stalk gently under running water. Meanwhile place listed water and salt in a large pot and bring to a boil. Drop the prepared asparagus in the boiling water to blanch (par-cook) and set color, approximately 1 minute. Remove asparagus from water and place in a bowl of ice water to stop the cooking process. Drain well and dry. Place onto baking sheet and lightly toss with oil and spices, coating evenly. Roast at 375ºF for approximately 7 minutes or until asparagus is lightly browned and cooked al dente. Serve immediately or refrigerate until needed.
If grilling is preferred, place oiled and seasoned blanched asparagus onto hot grill pan and turn until lightly charred and cooked. Serve immediately.
1 ounce fresh mint, minced
4 ounces sweet butter, softened
Blend mint in soften butter. Press into container or roll into log in parchment or waxed paper. Refrigerate or freeze until needed. Melt over hot vegetables.