I’ve been working super hard on my soon-to-be-released project lately, as you may have noticed since no post has appeared yet this week! Luckily, some spring produce has also arrived lately, heralding the long season of practically effortless vegetables. Perfect timing! I could use some easy dinners right now.
If you’ve never tried asparagus broiled, it’s great. It’s just a little caramelized and crispy on the outside, juicy and delicious inside.
If your asparagus varies widely in thickness, like this bunch did, either separate it into two batches or take the tiny ones out when they’re cooked, sooner than the thicker spears. Cut or snap off the ends of the asparagus spears, put them in a broiler-safe pan and smear a little olive oil on them. Start your broiler on low heat. Put asparagus pan close to the broiler and check it every couple of minutes. The spears will turn bright green first. When they have caramel-colored patches and the ends are barely crispy, they’re done.
Broiled asparagus is delicious as a side to just about anything I can think of. On the day I took these photos we ate it on lemon pepper pasta from Decio (a Christmas gift) with a little cheese, accompanied by a salad and then artichokes.
Enjoy! And feel free to share your favorite spring vegetables/recipes . . .