If you are a food person, nothing says spring like asparagus. This week, the asparagus finally made it’s appearance in our backyard. Our reward for waiting so long this year for the garden to emerge is that the asparagus has been very pretty and prolific. I caught these after two pickings this weekend, which suggests that tomorrow there will be more.
Asparagus is an ancient vegetable with references as far back as 5000 years ago, to ready more about this vegetable I will not recreate the wheel but refer you to the seasonal chef column that talks about these beautiful spears of springtime perfection.
Fresh yard to table vegetables are best treated simply, sure you want enough spice to coax and compliment the flavors but it is extremely important to leave it at just that! I made a stir fry sometime earlier that meshes the asparagus with tender carrots here, but today’s recipe for Tandoori Lemon Asparagus comes together in about 15 minutes from start to finish.
When recreating tandoori style of cooking with vegetables, the marination is really optional, it will work with something like eggplant, but with something like the asparagus it does not really make a difference.
I talk about tandoori masala in this post, and used the recipe for tandoori masala from my cookbook. It was simply tossed over the asparagus without any yogurt as this would overwhelm the delicate sweetness of the vegetable and of course, this way it stays vegan friendly.
A simple and flavorful take on asparagus that takes this vegetable to Indian and brings it back to your table in a delicious way.
- 2 pounds of tender asparagus
- 2 tablespoons of your favorite fruity EVOO
- 1 tablespoon tandoori masala
- ½ teaspoon sea salt
- 1 red onion, thinly sliced into rounds and separated
- ½ lemon, plus slices to garnish
- Pre-heat the oven to 375 degrees. Toss the asparagus with the olive oil and tandoori masala and salt.
- Spread on a large baking sheet.
- Top with the sliced onions.
- Bake for 7 minutes until the asparagus is lightly browned and tender.
- Squeeze the lemon juice over the asparagus and garnish with slices and serve.