Asparagus (asparagii?) are a delicacy. I grew up having them rarely because they were so expensive. Even as an adult I see the price for the smallest amount and walk away. This is actually what I almost always do with avocados too, except with them I remember how cheap they were when I was a child and how inflated the price now it.
Anyway, back to the asparagus and the recipe of my dreams.
Over the weekend there was a discounted pack of asparagus with my name of it. It was actually my Mum who found it. When she told me, this is how the conversation went:
‘I bought some asparagus today.’
‘A delicacy!’ I said prancing around the kitchen as I do.
Well maybe it didn’t go quite like that but she was definitely bemused by my excitement.
Usually asparagus is drowned in butter and not much else. Since garlic is my middle name, what I bleed when cut, I wanted to eschew away from the traditional. So here is my recipe for roasted asparagus coated with garlic and sesame seeds. It’s easy, very quick, and something I will definitely be making again (the next time asparagus is discounted)
- 1 pack of asparagus spears, washed and ends trimmed
- 1 tablespoon olive oil
- 4 cloves garlic, minced or cut into very fine pieces
- 3 tablespoons toasted sesame seeds
- Preheat oven to 220 degrees C.
- In a large bowl mix the oil, chopped / minced garlic, and sesame seeds.
- Add the asparagus and coat them liberally.
- Arrange them on a baking sheet / foil and add any left over mixture on top.
- Keep them in the over for 10-15 minutes until the garlic has slightly browned and the asparagus is still a little crisp.
- Remove from the over and eat immediately.
I hope you love it as much as I do!
Do you have a favourite asparagus recipe? Please share in the comments below!