When asparagus season hits each Spring, this is how it gets cooked in my house nine times out of 10. It’s so easy, a 6th grader can make it….and they did, in my cooking class last week. The group of 11 and 12 year olds gobbled the spears right out of the roasting pan as if they were licorice sticks. That kind of enthusiasm over vegetables? It made my afternoon.

The only “trick” to working with asparagus is to trim off the woody ends. You can peel the bottom of each stalk until you reach the tender center, or go the completely unfussy route by simply snapping off ends. Do this by feel, gently bending each spear toward the bottom until you find the sweet spot where it breaks off with ease.

The asparagus gets rolled in olive oil, Meyer lemon juice and zest right in the roasting pan, no need to dirty a bowl. Use a conventional lemon if tracking down a Meyer will make this recipe even the teensiest bit effortful. It’s meant to be a breeze.

A typical bunch of asparagus fits perfectly in my toaster oven, which heats up quicker and uses less energy than a conventional one. Until recently, I embellished the finished asparagus with shaved Parmesan cheese, which I imagine I’ll get back to at some point. For now I’m infatuated with the garnish Cheryl Sternman Rule uses in her cookbook Ripe: draping a diced, hard cooked egg over the roasted spears. It’s a satisfying mix.

As for nutrition, like every vegetable, asparagus has loads of good stuff to offer, all at just 20 calories in a half cup. I found this terrific rundown on all its upsides by Ellie Krieger, a registered dietitian and host of the Food Network’s Healthy Appetite.

Just before adding the egg, I finish the cooked asparagus with a small pinch of fleur-de-sel, that delicate flaked salt that brightens the flavors of whatever it touches. This is just a fancy flourish; your everyday salt will be perfectly tasty, too.


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  1. Pamela
    05.14.2012 at 7:41 PM #

    Lovely idea and good pictures too! Thanks, I will definitely give this one a try!

  2. 06.01.2012 at 9:25 AM #

    Katie, so glad the Ripe recipe inspired you. Asparagus with egg is a very classic French combo. Those French people… they know their way around asparagus!

    I wish we could get white asparagus in this country more easily, too…

  3. 06.19.2012 at 10:30 AM #

    WONDERFUL recipe :) Would love for you to link it up at my Sunlight Sunday featuring asparagus if you’d like! (Along with any other recipes you have!)


  1. Feel healthier! The 9 tasty spring vegetables to get on your plate #FitFam - 04.21.2015

    […] antioxidant glutathione. Asparagus is tasty grilled, pureed into a soup, or simply roasted in this Everyday Roasted Asparagus with Meyer Lemon recipe by cookbook author Katie Sullivan Morford of “Mom’s Kitchen […]

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