Little did I know, but March seems to be prime asparagus season in Southern California. It’s all over the farmer’s market, the local food blogs, and the local newspaper food sections at this time of year. I came back from my last trip to the farmer’s market with a couple of bundles of lovely green asparagus in addition to my bag of crosnes. One bunch went into a tasty stir-fry which I’ll write about later in the week, but for the other I wanted to stick to something simple, a clean, healthy-tasting recipe. I found this recipe for “lemon lovers’ roasted asparagus” on one of my favorite online veggie resources, A Veggie Venture. I often turn to the archives, veggies in hand, when I’m looking for a little inspiration. This recipe is particularly aptly-named, as the bright, tart lemon flavor is strongly infused into the asparagus during the roasting process. Easy as can be, this dish evokes spring with just a few standard ingredients.
Lemon Lovers’ Roasted Asparagus (serves 2-4)
1 pound fresh asparagus, woody ends trimmed
2 lemons, sliced very thin
2 tablespoons olive oil
1 teaspoon dried oregano, rubbed between fingers to release the herbal oil (or 4 teaspoons fresh)
Sprinkle of salt
Sprinkle of pepper
Preheat oven to 450 degrees. Throw all ingredients together in a bowl, coating the lemons and asparagus with olive oil. Then put the asparagus aside putting the lemons on a rimmed baking sheet. Let them roast for 10 minutes, then add the asparagus and roast for 13-15 minutes more, stirring a couple of times. Voila!