Note: French version is on my other food blog La cuisine de Babeth
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"He even enjoyed a second-round!" Who: Mathieu, What: asparagus.
If you haven't been hibernating lately you've seen asparagus on every stalls: they are in the season at their best. Most of the time they end-up in my grocery shopping cart (I must tell you that I'm not ashamed to possess a grand-mother look-a-like shopping cart). Usually ladies asparagus and me are lunching in tête-à-tête and for once Mathieu joined our company. He wasn't super thrilled seeing asparagus on the menu but oh boy! I knew he couldn't resist to the tenderness of the baked asparagus. And I was right, he asked for a second-round!
My recipe is a no brainer: super easy, super quick (just like I like them). I was particularly lucky, my dear friend Jeff had brought me back from his Vallauris garden some fresh rosemary and lemon (untreated so I could used the zest to add a bright spark to my dish). That's all you need for a tasty asparagus recipe (nether the less they are fully loaded with vitamins A, B, PP and other nutriments).
A marinade later you get my "nobrainers citrus asparagus"
For the marinade:
-1 non treated lemon
-fresh rosemary branch ( you can always use dried one)
and 3 to 4 nice asparagus per person
1- Prepare the marinade: -zest and juice the lemon (to get more juice before cutting it in 2 , massage it firmly).
- In a bowl: stir together 2 tbs of olive oil, lemon zest and juice and about 10 rosemary leaves (thinly cut).
2- Rinse, peel and trim the asparagus. (cut the tough lower edge)
3- Place the asparagus onto your cooking dish and massage them with the marinade. Set aside for about 20 minutes to get the most of the marinade flavor.
4- Cook in the oven at 400F for 30 minutes. After 15 minutes flip the asparagus.
Drain the excess of oil.
(short subliminal message for M.: when you use the grill function of the oven (for frozen pizza for instance) please put the button back to "normal" ...)