In the dark days of last winter, my friend gifted me with a sexy olive oil and a small bottle of truffle oil. And I managed in that same evening to mention that I haven’t been putting oil in my homemade salad dressings. *facepalm*

But, really, why is there oil in all of the salad dressing recipes? It doesn’t seem to add much to the flavor. A bit of mustard goes much farther for making the dressing coat the lettuce than oil (especially if your leaves are less than perfectly dry). And it doesn’t add much in the way of umami unless you add more than a couple teaspoons.

So what do I use fancipants oil for? Mostly finishing tarkas, sometimes dipping bread, and also historical cooking for no explainable reason.

In general, it’s when the flavor of the oil will matter.

So there I was with a beautiful bunch of local (to Baltimore) asparagus. And I remembered that one time I made roasted asparagus for a date and it was the best thing ever.

Now, I have a terrible memory. Not only do I forget most things, but also I occasionally remember things that never happened. To this day, I am pretty sure I remember a scene from Blade Runner, which I have been unable to find in any of the versions of the film.

So I have a very distinct memory of opening up The Joy of Cooking and reading up on asparagus. I remember it saying that few people appreciated that the very best preparation for asparagus was roasting it at high heat.

Only, I went to my Joy of Cooking to double check the cooking time and temperature… and there is no mention at all of roasting asparagus. So I checked my other cookbooks to see whether I was mistaken as to the title… nope. I can’t find anyone advocating it, but I swear it was delicious.

So I went ahead and made up the time and temperature.

Roasted Asparagus w/ Truffle Oil

Rinse asparagus and pat dry. Snap off the tough bottoms of the stems (as you do) (Or, you know, cut them).

Okay, so given a choice, I always go for the thinnest asparagus available. Therefore, I didn’t bother with blanching them first. If you are going for thicker stems, there be blanching here. (tip: if you don’t trim the ends off first, you can easily blanch asparagus by holding the woody part and then swirling the tip through the boiling water)

Pop into a 450F oven.

Five minutes later, turn the spears and drizzle with truffle oil.

After another three to five minutes (if you have skinny spears), it should be done. Grab one and munch on it to be sure. Mmmmm – maybe another.

Finish with a sprinkling of salt.

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This entry was posted on Monday, May 4th, 2009 at 1:34 pm and is filed under hors d'oeuvres, Recipe, vegan, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 comments so far

 1 

Actually, it may have been me who was advocating for the roasting of asparagus. It’s my very favorite way to cook them–I usually just do olive oil, lemon juice, and about 400 degrees for maybe ten-fifteen minutes, depending on how thick they are. I like it best when they get ever-so-slightly crispy on their tips. Mmm.

May 11th, 2009 at 7:10 pm
amanda
 2 

Oh yeah! The only way prepare asparagus is roasted. 400 for 10-20 min depending on thickness. And don’t forget to put a nice salmon filet with a drizzle of oil and your favorite spice rubbed on in the oven at the same time. 400 for 20 min.
1 oven, 2 dishes, nirvana.

May 29th, 2009 at 12:18 pm

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  1. no counterspace » Blog Archive » Passover - Braised Lamb Shoulder, Lemon Thyme Chicken, Kale and Feta Matzoh Pie, Greens and Quinoa Pie, Yam and Apricot Casserole, Coconut Macaroons, Walnut-Date Torte    Apr 26 2011 / 7pm:

    […] The Soup Vixen helped me acquire half a flat of asparagus from the Italian Market. I was going to roast them right before serving… and that didn’t happen. So now I have a pickling and canning […]

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