Roasted Asparagus with Shallots and Chives
1 pound asparagus, peeled and trimmed (see below)
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 small shallot, finely diced
2 Tablespoons minced fresh chives
Fresh lemon juice to taste
Place a rack in the middle of the oven and preheat the oven to 500° F.
Arrange the spears in a single layer on a heavy duty baking sheet. Drizzle with the oil, salt, and pepper and toss lightly to coat. Roast, shaking the pan every 2 minutes, until the spears are tender but still slightly firm, about 6-8 minutes.
Sprinkle with the shallots and roast for another 1-2 minutes. Remove the spears to a serving platter and garnish with the chives and lemon wedges. Serve warm or at room temperature. Enjoy!
How to Peel Asparagus
Start by laying the asparagus completely flat on a cutting surface and pinching gently to hold about one-third of the way down the spear.
Using a vegetable peeler, peel down the length of the spear until the peeler stops. The tough part of the spear stops the peeler.
Slide the peeler back to its original position, keeping the peel intact at the base of the spear. Continue to peel, rotating as you go, until the spear is peeled and...
You are left with an asparagus "flower".
Snap the asparagus off at the end of the peel for a perfectly tender spear.
Printed from thegalleygourmet.net
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