• 1# asparagus

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


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 minute; test doneness periodically; remove asparagus from water and place in a bowl of equal parts, ice and water to stop the cooking process; drain well and place in a dry bowl; toss with oil 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; refrigerate until needed. *Asparagus may also be sautéed instead of oven roasting to finish.


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