Want to be a Goddess? Read on! Fresh, vibrant vegetables are trickling into our markets. It just takes an understanding of flavors and a deft touch while cooking these glorious examples of Spring bounty to bring your dinner guest to rapturous delight.
Little could be simpler to prepare then the beautiful asparagus pictured above.
1 bunch of asparagus, washed and bottoms snapped off
2 Tbsp unsalted butter, cold, cut in thin slices
Sliced of fresh Meyer or regular lemon
Fleur de sel
Arrange the asparagus in a baking dish. Place the slices of butter across the middle of the stalks. Layer the slices of lemon on top of the butter. Sprinkle all with fleur de sel and pop into a 350 degree oven for about 15-20 minutes. Keep on eye on the asparagus. Once the color starts to brighten, test for tenderness. As soon as it reaches the level you prefer, remove from the oven. It’s ready to serve.
The dish pictured shows the pretty asparagus served with fresh Rockfish seasoned with tarragon and minced orange zest on top of quinoa studded with roasted pine nuts, scallion and julienne morsels of dried mandarin orange. Once the asparagus was happily balanced across the fish, I poured the resulting butter over the whole.
Gluten Free, as always!! Enjoy! Chef Celinda