When I was in high school, my mom didn't cook very often. But she did make asparagus. Everyone has their "way" of doing asparagus, but for my mom, it was the quick saute. One time, my friend Dave and I went to my house after school and all he wanted was for my mom to make us asparagus. So we made some. Back then, it was just a little bit of oil, probably not even of the olive variety, and salt, probably not of the Kosher variety. Now that I'm all grown up, I thought a little twist on that old favorite would be lovely, though I do feel a bit guilty about eating asparagus in November since I started reading this. I found Meyer lemons at my local market and I had to have. I never understood what all the fuss was about, but wow, these are good. Meyer lemons originated in China and are a hybrid between a lemon and a Mandarin orange, which leaves them ultra yellow and so sweet. They also hold a lot more juice. Oh! And did you know the "regular" lemon is called a Eureka lemon? EUREKA! Awesome.
Asparagus with Meyer Lemon & Thyme Vinaigrette
You could definitely substitute Eurekas for the Meyer lemons in this recipe, but if you can find them, the Meyer lemons are worth it. Alternatively, you could also throw all these ingredients on a baking pan and roast at 400F for 10-15 minutes. This recipe is pretty simple to multiply depending on how many people you are serving. Also! Consider green beans as a good substitute for the asparagus.
Serves 2 - 4
1 bundle (approx. 1 lb.) asparagus
2 small sprigs fresh thyme
1 Meyer lemon
1 Tbsp. olive oil
salt & pepper, to taste
1. Heat a pan at medium heat. Add olive oil and thyme sprigs.
2. Let the thyme infuse into the oil for 2 minutes.
3. While the oil infuses, prep the asparagus. You will need to bend each asparagus and let it break naturally. Discard the tough ends or save for stock.
4. Add asparagus to oil.
5. Squeeze the juice of about 1/2 a lemon into the pan and season with salt & pepper.
6. Cook asparagus, stirring or shaking the pan occasionally about 10 minutes until the asparagus is crisp tender.
7. Squeeze a little more lemon juice right at the end for a bright flavor. (If roasting, do this when they come out of the oven.