Simply Roasted Asparagus with Fresh Herbs and Sliced Almonds
If you’re looking to spruce up your go-to asparagus side dish, give this recipe a try. Adding fresh herbs, a little lemon juice and almonds will definitely add the flare you’re after.
This side dish goes beautifully with Easter dinner, especially because locally grown asparagus is in season just about the same time Easter rolls around, especially if it’s early.
We love spring for many reasons, but especially because that’s when local asparagus is in season! Asparagus is best when it’s fresh-picked because, just like corn, it begins to convert its sugars to starch from the moment it’s picked. So, the sooner you eat it after it’s picked the sweeter and more tender it will be, especially compared to asparagus that traveled a distance to the store.
So when you see that we have locally grown asparagus, now you’ll know it’s about as fresh as it can be unless you grow it yourself. A lot of our local asparagus comes from Salinas, Calif., and is known as Delta-grown asparagus – a regional specialty that is world-renowned for its quality produce because of its rich soil and ideal weather.
It’s a combination, really, of travel distance, weather and soil that makes for our region’s outstanding asparagus. The weather and soil here make for ideal growing conditions, all of which contribute to sweetness.
In addition to knowing where asparagus is grown, one of the telltale signs of fresh asparagus is its squeak. Perfectly fresh asparagus squeaks a bit when lightly squeezed, not unlike the way a good artichoke squeaks when squeezed. Check out Robbie Sigona’s tips for how to select asparagus to learn more!
Fun fact: Did you know that asparagus is a member of the lily family? It was first grown in the Mediterranean region more than 2,000 years ago. We’re glad this spring veggie made its way to the Americas with early settlers.
Simply Roasted Asparagus with Fresh Herbs and Sliced Almonds
Ingredients
Ingredients:
- 1 lb. fresh asparagus ends discarded (option: slice stalks into 2 1/2-inch pieces)
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh herbs such as chives, basil, parsley or tarragon
- Salt and pepper to taste
- 2 Tbsp sliced almonds Find them in our dried fruit & nut section
- 1/4 cup shaved Parmigiano-Reggiano
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, lay asparagus in the skillet and gently shake to coat all stalks evenly in oil. Cover and cook about 5 to 8 minutes, gently shaking skillet from time to time so make sure all sides of the stalks cook evenly. Asparagus should be bright green and crisp, yet tender, and lightly charred in places. Sprinkle with salt and pepper.
- Remove pan from heat. Let asparagus rest 1 minute. Toss with the lemon juice and allow to absorb, heating slightly if necessary. Sprinkle in all but a 1/2 teaspoon of the herbs, season with salt and pepper. Transfer to a serving dish and top with shaved Parmigiano-Reggiano; finish with almonds and reserved herbs.
