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.
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