Local Hawaii ingredients used with an international flair
Wednesday, January 05, 2011
Slow roasted asparagus
By Nanette Geller
When I’m able to score fat spears of asparagus from Milner Farm, I want to showcase them front and center. Here’s my take on a recipe from the New York Times. Slow roasting leaves them silky and meltingly tender but not mushy.
I use a covered casserole instead of parchment. I add sliced leek (Pit Farm) or green onion (Milner Farm) and if I don’t have shiitake or tarragon I just leave them out.
Peeling the spears takes just a few minutes, and I don’t have to trim much from the end to be left with a completely tender spear. I put them in the casserole with sliced leeks, cut-up prosciutto (Costco), olive oil (Costco’s extra virgin), Big Island nutmeg (Wailea Ag Group), kosher salt, and lots of freshly-ground Tellicherry black pepper (Penzeys). Last time I had a small bulb of fennel (Pit Farm), so I added it, sliced crosswise.
After one hour at 200 degrees, dinner is ready to be served with whole wheat couscous.
Search this site
Do you want to receive an email whenever this page changes?
RSS News Feed
How do you read news feeds? Click
here for some information.
Official web pages and Tip Sheets for Saturday morning KCC Farmers' Market, Wednesday night Honolulu Market, Sunday morning Mililani Market, and Thursday Night Kailua Market
Where we're Eating
Olive Tree Cafe
Contact the webmaster: email@example.com