Roasted Asparagus, Chive and Asiago Salad

Début de l'été 2003
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food and drink

BY: Lucy Waverman

Local asparagus is at its best in Early Summer and roasting it brings out all its flavour. The first chives should be up in the garden and they are a welcome complement to asparagus.

2 lbs (1 kg) asparagus
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
1/2 cup (125 mL) chives, cut in 3-inch (8-cm) lengths
4 oz (125 g) Asiago cheese

Vinaigrette
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) lemon juice
1/4 cup (50 mL) extra virgin olive oil
Salt and freshly ground pepper

1. Preheat oven to 450°F (230°C).

2. Snap off bottom ends of asparagus. If the stalks are thick, peel with a vegetable peeler. Place on oiled baking sheet and brush with olive oil. Season with salt and pepper.

3. Bake for 6 to 8 minutes or until crisp tender. Remove and cool. Toss with chives.

4. Shave Asiago cheese with a vegetable peeler. Reserve.

5. Whisk together vinegar and lemon juice. Whisk in olive oil. Season well with salt and pepper. Toss with asparagus and garnish with cheese.

Serves 8

What to Serve

LCBO#:536789
$2.65