Simply Perfect Roasted Asparagus
The perfect spring side dish! My daughter Anna and her husband Scott now have asparagus in their garden which is so exciting. When you pick them right off of the stalk, you almost don’t have to do anything at all. Slightly sweet, perfectly crisp and deceptively easy, they are an elegant addition to the plate.
Ingredients
-1 bunch fresh asparagus
-4 cloves garlic, unpeeled
-4 tbls extra virgin oil
-Salt and freshly ground pepper to taste
-optional: pinch red pepper flakes
Method
Hold the bunch of asparagus tightly and cut off the bottom 2 inches
Place on a baking sheet lined with foil and toss with the olive oil, salt and pepper and if using, the red pepper flakes
Add the cloves of garlic, ensuring they are also coated with the olive oil
Roast in a preheated 375 degree oven until garlic is soft and asparagus are just tender
Remove from the oven and gently squeeze the garlic from its skin and press with a fork to flavor the olive oil and toss the asparagus once again
Note: Fun additions to the baking sheet might include, halved cherry tomatoes, thinly slice lemons, shallots or fresh lemon thyme
Wine Pairings
Like artichokes, asparagus is seen as notoriously problematic to match. A high level of chlorophyll gives asparagus its fresh green flavor but, working alongside other acidic compounds, it can make wines taste metallic or harsh. Whether it’s steamed, boiled, roasted or grilled, below is a brief guide that will be helpful for perfect pairings with asparagus.
Steamed: asparagus prepared with water preserves the purity of its fresh, green flavors. Sauvignon Blanc, which often counts ‘asparagus’ among its tasting notres is a great go-to choice for pairing here. Fresh New Zealand Sauvignons, especially young unoaked styles from regions such as Marlborough or Awatere Valley, are a safe bet.
Grilled: Try a lightly oaked Italian Pinot Bianco or dry Spanish rose, which makes a versatile pairing for a whole range of barbecued food.