Celebrating Spring with Asparagus

Happy Norooz! The first day of spring is Persian New Year, or Norzooz, which is a great excuse to celebrate the profusion of beautiful flowers and tasty spring produce arriving at the market. Seeing all the fresh strawberries and asparagus making their first appearance of the season at the farmer’s market, I get all hyper and usually buy so much that I could easily feed a family of 12. Today’s recipe is for a super quick and easy, wonderfully tasty asparagus side-dish, which I will be making every night for the next week since I went a little nuts at the asparagus stand. It’s such an energizing season of renewal – I can’t help myself!

Speaking of renewal, my friend Joanne Marquez recently told me about an interesting “sustainability challenge” at the bank where she works: New Resource Bank in San Francisco. For the year-long challenge, Joanne chose to convert to vegetarianism. Some people looked at her a little funny, probably because most people don’t realize that going meat-free helps the environment. A 2005 University of Chicago study concluded: “Plant-based diets are healthier for people as well as for the planet.” Researchers compared the impact that vegetarian and meat-based American diets have on the environment and found that “…the average American diet – including all food processing steps – results in the annual production of an extra 1.5 tons of CO2-equivalent [in the form of all greenhouse gases] compared to a no-meat diet.” Adopting a vegetarian diet can make as much of a difference on the environment as switching from a standard sedan to a hybrid vehicle. That’s pretty substantial! So go Joanne!

But the benefits don’t stop there. Joanne admits that her new vegetarian diet is getting her to eat things that she would have never before tried! Same holds true for my converting carnivore husband who is being such a great sport about trying new dishes.

When I first met John, he’d never tried asparagus. It took him a while to get used to it, and for me to figure out how to make it most appetizing for him, but now he looks forward to the first tender shoots of spring asparagus as I do. Well, maybe I’m a little crazier for it than he is, seeing as how I just bought 5 pounds of it for the two of us.

I hope you enjoy the recipe!

Roasted Asparagus

From fridge to table: 15 minutes

Serves: 4-6

1 pound fresh asparagus, woody ends trimmed off
1-2 tbsp olive oil (just enough to fully coat each asparagus spear)
Freshly ground pepper to taste
Smoked sea salt to taste
A dash of ground coriander
A dash of ground sage

Preheat oven to 450 degrees.

In a bowl, mix together smoked sea salt, pepper, coriander and sage. Add the asparagus and oil and toss together to fully coat the asparagus. Arrange asparagus in a single layer in a baking dish and bake for 10 minutes (or 8 for the pencil-thin asparagus) until tender but still a little bit crisp. Serve hot.

 

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Tags: , , ,

Categories: 15 minute dishes, Recipes, Starters and sides

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

One Comment on “Celebrating Spring with Asparagus”

  1. March 28, 2012 at 12:05 am #

    I so agree that going veggie/vegan means that you try so many other foods and realize that veg aren’t just a side dish or plain salad food group – so many people really think there’s not much you can do with veg or not much veg in general and that it all tastes the same and that meat has more variety! Crazy.

    As for asparagus – my mum and I were just thinking about that yesterday! Must get some, I haven’t had it roasted before so I might try it.

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