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
- 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