Recipe: Roasted Black Asparagus with Spring Green Dipping Sauce
I love asparagus season and was particularly excited to see a new (at least new to me), varieties of asparagus appear at the market. I've never cooked with black asparagus before and was surprised to see them "green up" after roasting.
Yield: 4 appetizer servings or side salads (with dipping sauce drizzled over asparagus)
Time: 20 minutes
Cost: approximately $8
- 3 tablespoons chopped parsley
- 3 tablespoons snipped chives
- 2 tablespoons chopped tarragon
- 1 teaspoon chopped garlic
- 2 anchovies
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/2 cups vegetable oil
- Pinch of cayenne
- 1 large bunch or handful black asparagus
- 2 tablespoons extra virgin olive oil
1. Place herbs, chopped garlic, anchovies and lemon juice into the bowl of a food processor; purée until smooth. Add egg and, with on and off pulses, incorporate egg into herb mixture. Turn machine on and very slowly, in a steady stream, pour oil into feed tube until herb mixture is thickened into a creamy mayonnaise. Reserve. (Sauce can be made up to 48 hours in advance.)
2. Preheat oven to 425?.
3. Line a baking sheet with foil. Roll asparagus in olive oil and lightly sprinkle with kosher salt.
4. Roast asparagus on middle rack of oven: 2-4 minutes for thin asparagus, 5-7 minutes for thick asparagus.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 22, 2010.