Easter always signifies to me the end of winter and the first real springtime meal of the year. With Easter so late this year, I’m already in full swing with the spring vegetables and recipes: radishes, baby beets, and asparagus. When I see California asparagus in March, I know spring has arrived. (To get local asparagus, I’ll have to wait until at least May!) With the traditional Easter dinner always a bit on the heavy side: ham, potato salad and/or sweet potatoes, I like to counter it with some roasted asparagus to signify the new season and to lighten up the meal!
These are two ways I roast asparagus that are easy and delicious. Hardly any fat and calories and true confession, I’ve been known to make a sheet of this for a solo dinner. Balsamic vinegar is always a wonderful addition to any dish, since a little goes a long way.
I hope everyone has a wonderful holiday and the Easter Bunny is good to you! I am taking a week or two off to celebrate my birthday as well as take part in an exciting event (check out this week’s endorsement following the recipes)!
Roasted Asparagus with Balsamic-Shallot Butter
This recipe originally appeared in the November 2002 issue of Cooking Light magazine.
Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.
Yield: 8 servings
3 tablespoons finely chopped shallots
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon grated lemon rind
2 pounds asparagus spears
Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.
Preheat oven to 450°.
Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.
Roasted Asparagus with Balsamic Browned Butter
This recipe originally appeared in the October 2013 issue of Cooking Light magazine.
Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that’s big on flavor.
Yield: 8 servings (serving size: 5 spears)
Hands-on: 7 Minutes
Total: 25 Minutes
40 thick asparagus spears, trimmed (about 2 pounds)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons lower-sodium soy sauce
1 teaspoon balsamic vinegar
1. Preheat oven to 400°.
2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.
Note: Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.
MVK’s Endorsement of the Week
This week, I am endorsing myself! I have the wonderful opportunity to moderate a food discussion with author and food historian, Abigail Carroll, at this year’s Newburyport (MA) Literary Festival on April 26. The session is titled “The Invention of the American Meal” and we will discuss Abigail’s book, Three Squares, and the history of our American eating habits. I found her book a fascinating glance at history regarding the three square meals we eat every day.
Here is a link to the festival’s website, http://www.newburyportliteraryfestival.org. If you are in the area, I’d love to meet you in person! Hopefully I will return with a recap of the event, if all goes well!