Roasted asparagus to start the season

Every spring for the past few years we have been excited about the short but sweet asparagus season.

Guess what we're having for dinner today?

Last year my mom was visiting us in Ireland and we we spent the day in Howth, a little fishing village just north of Dublin. That day we served her monkfish and asparagus fresh from the farmer’s market there. It was so tasty, I still remember that meal and that day! Since then, I wouldn't prepare green asparagus any other way – I'm sure this method has the best time/result ratio of them all!

Roasted green 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 a suitable 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.

Recipe from the Finnish Pastanjauhantaa food blog.