Of late, I have been experimenting by trying out new vegetables and fruits. This time I tried ‘Asparagus’. I was curious about this vegetable and was wondering how it was grown, and what part of the plant these spears were. Like an answer to all my questions aired this episode of ‘Good Eats’ and who better to explain food than Alton Brown.
So, here’s the trivia(as much as I could remember): Asparagus is grown from a bulb, much similar to a Lily plant. The spears are the stem part of the plant. It grows in salty soil, actually sand that even weeds cannot survive in. So much so that commercially grown asparagus is often grown a few steps away from the beach.:) It is rich in Folate, Vitamin C and Potassium. It has been considered a healing food by many cultures and is still used as a diuretic in medicine.
Looks like, most of the world including Asian countries like China have been producing/consuming this vegetable. I am surprised why it has never been seen/used in India. Since I was trying it the first time, I made it the way I would like the most – roasting it. I topped it with chopped hard boiled eggs for a quick side for pasta. It would go very well with meat dishes too.
1 lb asparagus
1 tbsp extra virgin olive oil
2 tsp lemon juice, freshly squeezed
2 hard boiled eggs, chopped
Preheat the oven to 400 degrees. Trim the asparagus by taking one spear and bending it to the point where it breaks naturally. Align it with the other spears, and use it as a guideline to trim all the spears.
Line a baking sheet with foil, toss the asparagus with the olive oil, salt and pepper. Roast in the oven for 15-20 minutes until tender and golden brown at the edges. Remove drizzle the lemon juice over the spears. Top it with the chopped eggs, more salt and pepper and serve.
Verdict: The spears were cooked just perfect, and I loved its taste. It was a somewhat familiar taste, but I can’t exactly figure out what. The eggs and the lemon juice perked up the taste beautifully.
I am sending this to the ‘Side Dish Showdown’. This is the first time I am participating in this event, and I am lucky as the theme this month is ‘no theme – anything goes’.