This has got to be my biggest win in the kitchen for 2010…at least so far!
I am inspired by “seasonal” so I bought some asparagus…finally the skinny kind! I thought…what to do with it? I love the taste of asparagus, but sometimes it can be a bit bitter…the in season variety naturally diminishes this, but I wanted a new way to prepare it. Steaming…boring….roasting with olive oil….been there.
I found some raw almonds in my cupboard and thought…hrmm….nutty asparagus could be good. Roasting both…and I didn’t want the taste of Olive Oil. Luckily I have walnut oil, which I rarely use. Bingo…lets try it. Luckily the walnut said it was good for stir fry. I was afraid if it was too delicate it may burn.
I laid the asparagus in the baking dish with the tips alternating so there would be even heat. I drizzled with walnut oil, raw almonds, and a bit of sea salt and pepper. 400 degrees for about 25 minutes…and WOW. My husband died and I think I went to heaven.
The asparagus tips were slightly crunchy. The stalks weren’t overcooked…and the walnut oil tasted delicate and nutty. The almonds were roasted perfectly. I’m not kidding you….this is a go to for asparagus. Easy and delicious!
Recipe
- 1 bunch of spring asparagus
- tablespoon of walnut oil
- handful of raw almonds
- sea salt and pepper
- Cut off ends of asparagus and place in glass baking dish or tray with foil. Make sure the ends alternate so there is a more even dispersion of heat.
- Add almonds.
- Drizzle walnut oil over and sprinkle sea salt and pepper. Evenly coat.
- Bake for about 25 minutes at 400.
- Serve and enjoy!
