Tuesday, January 31, 2012

Roasted Asparagus

Years ago, my mom's side of the family gathered at my aunt and uncles house for a potluck of sorts.  Everyone pitched in for what I can only assume was a wonderful meal, but the stand out favorite was my aunt Katie's roasted asparagus.  Aside from steaming it or parboiling it, in my family asparagus was a little bit of a mystery.  We all liked it but didn't really know what to do with it.

Simple in technique with the flavor of a gourmet restaurant, Katie's asparagus was so good that it is still my brother's favorite way to have this delicious vegetable!  That was Katie though....never over the top, simple with an edge that made her totally unique and special in her own way.  

This is a picture of Katie on her 1st birthday...I just always loved this photo
Here is a picture of Katie, my uncle Eddie and my Momma (in order of birth no less)

When we lost Katie to cancer in 2008 a void appeared in our family that can never be replaced but a legacy also emerged.  One whose constant presence I feel just about every time I step foot in a kitchen.  Katie would always stand in the same position against the kitchen counter, any kitchen counter, with an ease that made her cooking seem effortless, her style so natural and her presence calm and serene.  

Katie was a force to be reckoned with up until the very end and because of the passion she instilled in me, as a child and as an adult, for cooking, experimenting with different dishes and cherishing the recipes that have been passed down for generations I find myself never wanting to leave the kitchen.....for me, that is where Katie remains most in my heart and my memories!

Katie's Roasted Asparagus
1 bunch asparagus
1 fresh lemon
kosher salt
olive oil

Break the tough ends off the asparagus by bending it in half.  The asparagus will break in the natural part where the tender part meets the tough section that you do not want to eat.  
Place the asparagus in a pyrex dish and drizzle with olive oil.  
Toss lightly with kosher salt.  
Roast in the oven at 350 degrees for 15 minutes.  
Remove from the oven and squeeze the fresh lemon over top.  
Serve immediately.
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