3.4.16

ROASTED ASPARAGUS

As the psalmist said “wine to make them glad, olive oil to soothe their skin, and bread to give them strength”: Take a good ciabatta for dunking into the oil left in the pan.  Roasted asparagus makes a most excellent evening meal. Roasted garlic is not to be left out.  Add freshly squeezed lemon juice at serving.

ROASTED ASPARAGUS 
asparagus spears
extra virgin olive oil for drizzling
1-2 garlic cloves, sliced
handful of toasted sesame seeds
salt and pepper to tasta
fresh lemon [optional]

  • Preheat oven to 400F.
  • Wash and trim the asparagus ends.
  • Drizzle an ovenproof dish with olive oil.
  • Arrange the spears in the dish in a single layer. 
  • Scatter sliced garlic cloves on the top.
  • Scatter sesame seeds on top.
  • Sprinkle with salt and pepper and drizzle with olive oil once more.
  • Place in the oven for 15 minutes. Thick spears may take up to 20 minutes.
  • Sprinkle with freshly squeezed lemon juice.
  • Serve immediately.
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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!