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
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.