Asparagus is one of those signature spring finds at the Farmers Market here in Northern California. It shows up sometime in March and hangs out for a few months at its peak. Around our house, we celebrate its arrival and then try to keep up with the quantities we receive in our weekly farm boxes for the rest of the spring! We sauté it, roast it, puree it, broil it, wrap it, chop it, stir fry it, egg it.. you get the picture. Asparagus is so fresh and full of flavor, it really doesn’t need much. Here’s a recipe to turn asparagus into a veggie side dish or a salad topper in just minutes — a true fast food! Grab some today and jazz up your spring meals instantly.
Recipe: Delightful and Quick Broiled Asparagus
- One bunch asparagus (in season and local if possible)
- 2-3 T Balsamic Vinegar
- 1-2 T Extra Virgin Olive Oil
- 2 pinches of sea salt
- Several “grinds” of pepper (or two pinches)
- Chopped parsley and/or shredded Parmesan cheese for toppers
- Now we aren’t baking bread here, so think of this as an art project more than a science project.
- Trim the bottoms of your asparagus (usually about an inch, but give your asparagus a once over and decide if the ends look green and edible or grey and fibrous.)
- Lay the asparagus out on a baking sheet and drizzle with balsamic vinegar and olive oil. You’re the artist so you decide how much drizzle makes you happy.
- Dust the asparagus with a few pinches of salt and a few grinds of pepper.
- Broil on high for 5-12 minutes. This is quite a time range, because as the artist you need to decide what you’d like your masterpiece to look like. If you have skinny asparagus, they’ll be finished near the early end of the time frame and the big guys need longer. If you like super soft asparagus, they take the extra minutes.
- Once they are done, plate and top with parsley and/or shredded Parmesan. Enjoy right away or chill for a salad topper.
Preparation time: 5 minute(s)
Cooking time: 5-12 minute(s)
Number of servings (yield): 4