Asparagus season!

Yum, guess what we're having for dinner today?


Every spring for the past few years we have been excited about the short but sweet asparagus season. Last spring my mom was visiting us in Ireland and we served her monkfish with asparagus cooked like this, with nothing but olive oil, salt, lemon and parmesan, all fresh from the farmer’s market. I still remember that meal. This super simple recipe is from a Finnish blog, Pastanjauhantaa, and I wouldn't prepare my asparagus any other way now. (Well, maybe wrapped in smoked salmon? But that's more work!)

Roasted asparagus
Green asparagus
Olive oil, good quality
Sea salt
Organic lemon
Handful of freshly grated parmesan cheese

Preheat your oven to 200°C. Rinse the asparagus and chop off the woody, pinkish bit of the stalk, about 1-2 cm. Line them up in a neat row, in one layer, in an oven-proof dish. (If you don’t have one, you can use aluminum foil to fold yourself one.) Sprinkle the asparagus with olive oil and sea salt, then roast them for about 15 minutes. The tips will get colour, but watch out so they don’t burn. Move the asparagus to a plate, sprinkle lemon juice generously and top with grated parmesan cheese.


Our spring time dinner: asparagus, egg, salmon, potato and sprouts with a joghurt dressing.