Roast asparagus from Tender: A Cook and His Vegetable Patch (page 36) by Nigel Slater

  • asparagus
  • lemons

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on April 17, 2017

    This was basically just asparagus steamed in the oven. I wanted some actual roasted flavors on the asparagus but there were none.

  • L.Nightshade on August 01, 2012

    I had planned to roast asparaus last night, using lemon zest and garlic, but ran across this recipe and thought I might as well do one from the COTM. Nothing much to it; Thin spears of aspargus go into an aluminum foil packet along with olive oil, lemon juice and a bit of salt. They are roasted at 350 for 15 - 20 minutes. Mine took a scant 15, as they were very skinny. The asparagus seemed to enjoy their lemony sauna. The flavor was fresh and bright. It's a different feel than my usual roasted asparagus, which ends up with more toasty spears and crispy bits of garlic, but I liked it for a change. And, clean-up? Nothing to it. Always a welcome trait in a dish.

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