A recipe by Andrea Watman
I have to admit it – I love asparagus. Growing up we rarely had asparagus – they were expensive and difficult to cook. My mother finally came up with the idea of cooking them in our white 12 cup corning percolator. She would stand them in the coffee pot – add water, put the cover on and boil them until they were done – actually over done! Then she would drain them by pouring the water out – and the cooked asparagus were served.
This procedure always led to a fight, my father, Nathan, loved hot strong coffee and felt that his favorite coffee pot should be reserved for brewing coffee. My mother, Pearl, felt asparagus were elegant and that there was nothing wrong with multi tasking.
Working at Zabar’s she certainly could have purchased as asparagus steamer. But, our kitchen was small, storage space was an issue, and she really enjoyed the fight over the corning coffee pot. Both my parents are gone – but the corning coffee pot has survived – so, I guess my mom was right. Sorry dad.
There are such beautiful green asparagus in the market – I hope you’ll give this recipe a try. Enjoy!
Oven Roasted Asparagus Recipe
By Andrea Watman
2 Bunches Thick Asparagus
1. Preheat you oven to 450 degrees.
2. Cut off the woody part of the asparagus (approx. 1”).
3. Peel the stem – it sounds funny but just use your favorite vegetable peeler – and peel them leaving the top part untouched. By peeling the bottom the entire asparagus will be tender. You can skip the peeling but I love the texture and look achieved by peeling them.
4. Place peeled asparagus on a cookie sheet with sides or jelly roll pan, sprinkle with olive oil and salt – and roast for 10-15 minutes.
The asparagus will be brown, crunchy and delish!