Because I’m crazy for asparagus, I love this time of year when tender and slender asparagus is plentiful and reasonably priced. I know I should try growing my own, but — not to sound commitment phobic and too much into instant gratification—let’s face it, asparagus isn’t the easiest or quickest thing to grow. Instead, I’ll probably just continue to buy up all that I can when it’s in season.
When I cook asparagus, I almost exclusively roast it because of how fabulous it tastes. And it looks so good on the plate, especially dressed up with lemon zest and little scallion ribbons. With Passover and Easter both on the calendar this week, these lemony asparagus bundles would make an ideal inclusion for either of those special menus. And it couldn’t be easier to make.
I just arrange the asparagus in a single layer on an oiled baking sheet, drizzle with a little olive oil and salt and pepper and then roast at 425 degrees until tender (the time depends on the thickness of the asparagus).
To make them into bundles, just steam the long green part of a few scallions for about 30 seconds, just long enough to make them pliable. Then, when ready to serve, just gather a “bundle” of the cooked asparagus and lay it across a softened scallion, then gently tie the scallion in a knot and serve.
These asparagus bundles are part of my Passover menu in Party Vegan: Fabulous Fun Food for Every Occasion.
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