BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ASPARAGUS (ROASTED OR GRILLED)

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When eating sustainably, we have a short window for fresh asparagus so we try to make the most of it by incorporating it into our menus during the spring.

Ingredients:

  • 1# asparagus

  • 2 qts water
  • 3 TB sea salt
  • As needed EVOO
  • ½ tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp ground coriander

Method:

Pick up each piece of asparagus towards the bottom of the stem and feel for the area which separates the tender stalk from the hard bottom; 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; place the asparagus in the boiling water and cook to blanch, approximately 1-2 minute; remove and immediately drop into ice water to stop the cooking. Drain well and place in a dry bowl; toss with EVOO and spices, coating evenly; place on a parchment lined sheet pan and roast at 375ºF for approximately 7 minutes or until asparagus in lightly browned and cooked al dente. Serve immediately or refrigerate until needed. You may grill instead of roasting as seen in class.