A sure sign that spring has sprung is the appearance of the first shoots of asparagus. If you are looking for a new way to spice up this beautiful ingredient, this recipe will enhance—not drown out—the fresh taste of fresh harvested asparagus! Begin with the freshest asparagus you can find. If you aren’t harvesting it from your own garden, look for medium-sized, bright green spears with tightly closed tips. These should be very firm and not limp. If the ends of the stalks appear brown, dry or corky, they’re probably not very fresh. Try to get spears that are all the same size so that they will roast evenly.
1-bundle Fresh Asparagus
4 Tbsp Monte-Bellaria Sonoma Extra-Virgin Olive Oil
2 tsp Monte-Bellaria Lavender Herbed Salt
4 Tbsp Butter, melted
2 tsp Monte-Bellaria Culinary Lavender
- Pre-heat oven to 400°F.
- While the oven is heating, melt the butter in a small sauce pan.
- Add the culinary lavender and let steep for 20 minutes.
- Strain and discard the lavender buds and reserve the melted lavender butter; keep warm.
- Trim or crack off the woody bottoms of the asparagus.
- Place spears on a foil-lined baking sheet.
- Mix the olive oil and lavender herbed salt and pour over the spears, turning to coat thoroughly.
- Bake the asparagus at 400°F, for 15 to 20 minutes.
- Serve immediately with warm lavender butter.