Thai asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They are firm in texture with balsam aromatics and their flavor is grassy, nutty, and earthy-sweet.
Discard the lower parts as they are more fibrous and woody. Thai asparagus can be sauteed, steamed, boiled, baked, and fried. Spring ingredients such as morel mushrooms, green garlic, fennel, leeks, young lettuces, and citruses such as lemon and grapefruit are the most suitable pairings.
Place the asparagus (cut stems down) in a glass jar or cup filled with about two inches of water. And loosely cover the exposed asparagus with a plastic bag or plastic wrap. This step is necessary to prevent the vegetable from absorbing smells. Store the asparagus in the fridge for up to a week.
2 cloves garlic
0.57 kilograms asparagus
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper.
- Crush and finely mince the garlic cloves. Set aside.
- Using a zester or handheld rasp-style grater, grate 1 teaspoon of zest from the lemon. Reserve the lemon for later use.
- Trim the rough ends from the asparagus and arrange the spears on the baking sheet.
- Drizzle the asparagus with olive oil, and sprinkle with salt, black pepper, and minced garlic.
- Roast on the middle rack of the oven until garlic is fragrant and asparagus is crisp-tender, 10-12 minutes.
- Check to see that asparagus is done. Remove from oven or add time as needed.
- Transfer the asparagus to a serving plate, and sprinkle the grated lemon zest over the asparagus.
- Slice the reserved lemon in half. Squeeze the juice of half of the lemon over the asparagus. Serve immediately.