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As a kid during the 1970’s, I couldn’t stand asparagus. The reason, asparagus was served out of a can, at least in my home, yuck!

One of the staples, usually on a Saturday, was an asparagus and egg frittata. Just picture mushy with some hard chewy watered down gray colored nastiness spread throughout the frittata. I would save up my allowance to treat myself on a Saturday for a delicious burger at the Stephen James House, or a luncheon special of chicken chow mein, chicken fingers, rice and crab rangoon at Yee’s Village. Sorry for the digression.

Now I must say this vegetable has made it to one of my top favorites. A truly corrective emotional experience.

1-2 Bunches of Asparagus, Medium Thickness
2-4 Tablespoons Olive oil
3/4-1-1/2 Teaspoon Kosher Salt
1/2-1 Teaspoon Pepper
Lemon Zest and Juice
Maldon Flaked Sea Salt, optional

Preheat oven to 400°. Prepare the asparagus by cutting off the woody ends, about 2 inches from the bottom. For extra tender asparagus, using a vegetable peeler, peel the lower third around the whole stalk of all the asparagus. Place on a sheet pan. Add the olive oil and coat the asparagus. Add the salt and pepper and toss until evenly coated. Place the sheet pan in the preheated oven and set timer for 7 minutes.

Once the asparagus is done, it should be bright green and still have some texture to it. Add some lemon zest and a squeeze of lemon juice. Orange zest and juice may be substituted.

Feel free to add shaved Parmesan cheese when serving. Or add some flaked Maldon sea salt for finishing.

If you really want to make it decadent, add poached eggs and add hollandaise sauce over the top for a special breakfast. I even use leftover asparagus for a salad topping. Your options are endless.

Visit Dorothy’s website at http://ddimarzo2002.wix.