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Asparagus & Lemon

I spend a lot of time figuring out ways to maximize my Aga. Some things are so simple I forget to share. Big firm asparagus, fruity olive oil and grilled lemon slices are on the menu tonite. Usually green vegetables like to steam or boil using water as the cooking medium. Roasting is simpler. On a pan, in the oven and onto your plate. I'll add a little depth of flavor from the charred lemons.

Let's see how this went down in the AgaKitchen



Gather up some tools and ingredients

  • bak-o-glide
  • small sheet pan
  • asparagus with the tough ends snapped off*
  • olive oil
  • a few thick lemon slices, seeds removed
  • extra virgin olive oil
  • sea salt and pepper

line your pan with bak-o-glide and add the asparagus, I really don't find the bak-o-glide any easier to clean then a pan. 

drizzle with olive oil

season with salt and pepper

into Roasting Oven on top rung for approximatly ten minutes

rub lemon slices with drop of oil and put directly onto the floor of Roasting Oven

leave until slightly charred, 4 minutes or so

flip lemons and sear for only another minute

timer goes beep and the asparagus is ready, add wedges of grilled lemon and serve

* I like big meaty asparagus. Snap off the ends, they have a natural breaking point. It's OK if they are not all the same length.

That's it. Enjoy, G



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Reader Comments (4)

Are you putting the silicon sheet directly on the boiling plate when you are charring the lemons?
If so, I have a Silpat , will it work the same as the bake o glide?

March 12, 2012 | Unregistered CommenterCathy

I would not put my Silpat on the Boil Plate. You can just skip that step and grill the lemon directly on the Boil Plate, a touch of veg spray on the lemon will help but it is not neccesary. Good luck, Gerry

March 12, 2012 | Registered CommenterGerry Nooney

I did EXACTLY this the other day when I was looking for some unusual stuffings for a batch of calzones. Crammed the asparagus in them with some ham and Gruyere. Sort of a Croque Monsieur calzone, and they were delish.

I'm finding I roast pretty much all vegs when I have Aga access. And after reading your chicken soup recipe, I even used the oven for a pestata; it cooked more evenly than on the simmer plate, if a bit slower. When summer hits I'm even gonna try it with corn.

Gerry, what do you find the Bake-0-glide is actually useful for? My Aga client has some, but I've never used them, just stayed with the usual parchment.

April 5, 2014 | Unregistered Commentermaggie


Next time you make a pestata use the floor of the oven, it's just like the simmer plate. If you have access to the Aga roasting pans that come with oven I would try that. They don't need to be heavy pans like you use for a traditional stove, the oven is the heavy pan. By using the roasting pan you get a bigger surface for evaporation if your making a bolognese.

The only thing I use the Bake-o-glide / silpat is as a substitute for parchment. It has never really captured my imagination with the Aga, nothing sticks and pans are easy to clean.

Cheers, Gerry

April 6, 2014 | Registered CommenterGerry Nooney

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