Minor detour from the rest of my ultimate Mother’s Day dinner (yes, I know that holiday is a distant memory, but I’ve been slow to post… ironically, due to the job of mothering, ha!). Instead, we need to talk asparagus. I realized it’s totally asparagus season and I’ve never shared my favorite way to eat asparagus. As my little one would say, ‘uh oh. UH oh. UH OH.’
This recipe will make you so, so happy. You’ll be the most famous asparagus-maker on your block. People will drop off their freshly-picked asparagus at your doorstep, which is great because although it’s one of my favorite vegetables, picking it feels like severing skeleton fingers ascending from the depths of the underworld, Hannibal style.
When it comes to asparagus preparation, I choose roasting every day and twice on Sundays. Asparagus roasts impeccably well and lends itself to a myriad of seasoning options. When you have a small Penzey’s hoarding problem, you think of things like that. So I start with roasted asparagus and top it with tiny tomatoes that stew in a little bit of balsamic until thick, syrupy and sweet. Topping your vegetables with more vegetables? Good sense. Topping the whole mess with goat cheese? Great sense.
I swear, making it this way will make you forget the visual trauma of harvesting asparagus stalks, or at least appreciate the farmers at the market who harvest them for you. Ready, set, roast.
- 2 lbs asparagus
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pint grape tomatoes, halved
- 2 T balsamic vinegar
- 4 oz crumbled goat cheese
- Preheat oven to 400 degrees F.
- Wash and snap the tough ends off the asparagus, then place in a large bowl. Drizzle with 1-2 T olive oil, sprinkle with salt and pepper, then toss to coat. Spread them in a single layer on a large baking sheet, and roast until crisp-tender, about 10-12 minutes.
- While asparagus roasts, heat 1 T olive oil in a large skillet over medium heat. Add the tomatoes and cook about 5 minutes, stirring frequently. Add balsamic vinegar, and cook for about 3 minutes, or until reduced slightly and thickened. Season with a pinch of salt.
- Layer roasted asparagus on a serving platter, top with balsamic tomatoes, and sprinkle with goat cheese crumbles. Serve.