There’s often a week in spring when the need for fresh local asparagus becomes overwhelming—and fortunately, that week coincides with asparagus a-plenty.  When you want to put a big platter filled with an asparagus salad on the table—this might be the one. A basic prep, some butter and lemon, some chopped herbs—you’re good to go.

  • Toss 12-15 cherry tomatoes with a little olive oil, salt and pepper, place in single layer on foil covered pan—roast at 425’ for 8-10 minutes, stirring once
  • In a dry sauté pan, toast ½ cup sliced almonds for about 5 minutes—stirring a few times
  • In a large skillet, put trimmed, washed asparagus in a little boiling water for 3-4 minutes—remove, rinse with cold water then immerse in ice water bath for 5 minutes— pat dry
  • In the dry skillet, melt 4-5 tblsp butter—add salt and pepper to taste
  • Add asparagus, turning to coat each spear—remove to platter, spoon remaining butter over asparagus—
  • Pour juice of ½ lemon over all–then sprinkle with chopped herbs–chives, tarragon, parsley, etc
  • Place roasted tomatoes across center of asparagus–add almonds
  • Finish with a little coarse sea salt–serve at room temperature

The Kitchen Hive

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