Hunting for Wild Asparagus
With a little patience and luck, foraging for wild asparagus can be a springtime rite of passage.
Ingredients
SERVINGS: 4 Serving(s)
- 20 large spears, washed
- 4 tablespoons extra-virgin olive oil
- 1 lemon, zested
- 1 teaspoon aged balsamic vinegar
- Parmesan, grated
- Coarse sea salt
- Freshly ground black pepper
Preparation
Preheat oven to 400°. Arrange asparagus in a thin layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast asparagus until lightly browned and just tender, turning occasionally about 20 minutes. Transfer asparagus to platter. Drizzle with vinegar, then toss. Sprinkle with grated parmesan and lemon zest. Serve warm, preferably with eggs Benedict.
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