Walnut Oil Roasted Asparagus

Lo! the Spring
Joy doth bring
Winter’s frosts are ended
Gladness reigns.
Life remains
With sweet pleasure blended
—Adir Hu

 

Asparagus is traditionally served a symbol of Spring at a Passover Seder. This year I coated it with walnut oil and salt and roasted it.  I was able to serve it a shiny bright green, moist inside with a nice crunch. Much better than trying to juggle steaming it while serving a big meal. That way always came out overcooked.

Serves 10 guests

2 bunches thick asparagus

about 3 Tb walnut oil

sea salt

Preheat oven to 450’

Wash asparagus well and break woody ends off. Place in large roasting pan and toss with walnut oil so that it is coated. Sprinkle salt on liberally, and toss again. Roast for six minutes. Serve immediately. I roasted some walnut halves and pieces on the side for about 4-5 minutes and served them with the asparagus.

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Asparagus and Mushroom Scramble

Asparagus is a symbol of Spring for me. It has a nutty green taste.

Did you know that asparagus tips are immature leaves?

My husband, Jesús, used to pick it as a child farm worker. He told me that once the leaves open, the asparagus is ruined. Because of the urgency of picking the fast-growing asparagus before the leaves open, his family was required to harvest it a grueling 6 ½ days a week!  Jesús never wanted look at another asparagus stalk! I am still working on getting him to eat it.

2 medium asparagus

About 1 Tb minced chives, from 5 chives or 1 green onion (scallion)

2 large mushrooms

3 eggs

¼  tsp butter

1 Tb water

1 Tb grated sharp cheddar or Jarlsburg cheese

a few shakes salt

Soak asparagus and eggs in a bowl of warm water for about 5 minutes to warm eggs and cleanse asparagus.

Mince chives or scallions.

Rinse asparagus a few times to remove any dirt, then chop finely. Slice mushrooms

Beat eggs then grate cheese into the eggs. Add salt and beat well.

asparagus and mushrooms n green onions

Heat a nonstick skillet. Rub a butter stick over the hot pan until it is coated with about ¼ tsp butter. Add mushrooms, chives and asparagus. Sauté a few minutes, then add 1 Tb warm water so that the asparagus can steam another minute.

Pour eggs over asparagus and gently turn with spatula until desired doneness. Nice with toast.

asparagus and mushroom scramble