...some call it a stalk. It’s a vegetable most closely associated with spring, but these days it’s available year-round... and I’m happy to eat asparagus pretty much any time.
This time, I scored some nice, beefy stalks at Costco. A full five pounds, it was, and all I had to do by way of prep was to trim the bottom off of each spear, leaving about 4/5 of each one intact. No laborious peeling necessary. Then onto a baking sheet with a liberal drizzle of extra virgin olive oil and into a 500°F oven. Turned ’em over at five minutes and again at ten, then 3-5 more minutes with a piece of foil covering the tips of the spears.
All these beauties needed by way of seasoning was a healthy scattering of lemon zest - I used three lemons’ worth of zest in view of the huge pile of asparamagoosalum spears - some freshly grated nutmeg, and a sprinkling of kosher salt. Fleur de sel (fancy-ass French sea salt) would’ve worked just fine, too.
Alton Brown - a nice local boy - gets credit for the recipe.
Served at room temperature, they were delicious. Good for you, too. Who gives a crap if your pee smells funny afterward?