For a few years I’ve been blogging on recipes that are almost too simple to call as such (see them all here), but tasty enough to sit side by side in a blog with more elaborate concoctions. Normally I like to wait until I have several “incredibly simple” items to share in a single post, but spring is almost here, asparagus season is knocking at the door, and this recipe was too good to keep it a secret for much longer. I made it three times in two weeks. The delicate crunch on these babies? I am seriously in love.
INCREDIBLY SIMPLE CRUNCHY ASPARAGUS
(from the Bewitching Kitchen)
a bunch of asparagus, tough ends removed
salt & pepper
Herbes de Provence
1/3 cup almond meal
Heat oven to 425 F.
Mix enough olive oil and lemon juice (half and half) to give enough liquid to coat the asparagus well. Add salt, pepper, Herbes de Provence to the mixture, eye-balling is totally fine.
Place the asparagus on a tray, pour the seasoned olive oil mixture over them, and move to coat well.
Place the almond meal in a separate tray, drop the asparagus coated in olive oil over it, move gently to make the almond meal stick to the surface.
Arrange them on a single layer on a baking dish covered with parchment paper or aluminum foil. Roast for 12 minutes, shaking them a bit halfway through.
to print the recipe, click here
Comments: Really hard to imagine a simpler recipe. Well, of course, you can omit the almond meal coating and still get excellent roasted asparagus that way. But this very minor additional step sends this side dish to a whole other level of deliciousness.
Change things around by using other spices, although you risk masking the flavor of the veggie itself. Still, if you are in the mood for it, add cayenne, smoked paprika, sumac (oh, that would be great), play with the whole concept and make it yours. Whatever you do, do not omit the lemon juice.
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