Asparagus – Roasted with Sun Dried Tomatoes

I was cleaning up this morning and I came across a recipe that was included with my asparagus roots ordered from Cook’s Garden: Roasted Asparagus & Sun Dried Tomatoes.

I’ve never fixed it because I don’t have my own sun-dried tomatoes but I hope to remedy that this season.  Whether my plans for a dehydrator work out or not, I’m going to freeze some roasted  tomatoes to use instead of the sun-dried when I try this recipe next spring.

If you already have the tomatoes on hand you’ll be able to enjoy this recipe now.

One tip before I give you the recipe: Harvest spears by cutting just under soil level.  But before cooking, trim off the tough part of the stalk.  They will snap easily where the tough part ends and the tender part begins.  You can save the ends, peel them, saute and use in salads or something else.

I plan to change this recipe, but I’ll give it to you both ways so you can make your own adjustments.

Here’s the Cook’s Garden version:

Preheat oven to 450 degrees.

12 asparagus spears
1 tablespoon chopped sun dried tomatoes
2 shallots, finely chopped
2 tablespoons olive oil
1/2 teaspoon sea salt

-Place asparagus on a single layer in a shallow baking dish.
-Reconstitute the sun dried tomatoes in hot water for 10 minutes.  Then chop and sprinkle evenly over the asparagus, along with the shallots and olive oil
-Season lightly with salt and place in hot oven for 10 minutes.
-Turn asparagus with a fork and roast another 5 or 10 minutes until tender.

-Serve hot with lemon wedges

Here’s how I plan to do it:

Preheat oven to 450 degrees.

12 asparagus spears
1 tablespoon chopped sun dried tomatoes (or roasted tomatoes – about 1/4 cup)
2 spring onions, finely chopped
2 tablespoons olive oil

-Toss asparagus with a little olive oil to coat spears and arrange as a single layer in a shallow baking dish.
-Reconstitute the sun dried tomatoes in hot water for 10 minutes.  Then chop and sprinkle evenly over the asparagus, along with the chopped onions and olive oil. (When using frozen roasted tomatoes – drain and use the drained chunks. Save the liquid for another recipe.)
-Place in hot oven for 10 to 15 minutes.
-Turn asparagus with a fork and roast until tender. (Cooking time depends on the thickness of the asparagus.)

A word about salting asparagus: In my opinion salt ruins fresh asparagus.  I want the delicate taste of the asparagus to come through and they’re wonderful without salt.  In this recipe I might use a very, very light sprinkle of salt to enhance the tomatoes.  —— But I might find that they just don’t need enhancing.

So try it both ways to make sure you’re getting the best flavor.

I’ll serve with a lemon wedge if I have organic lemons.

Plant Asparagus – The Sooner the Better

If you don’t already have asparagus, I would encourage you to plant some.  They’re a delectable spring treat and if planted in well drained, loamy soil with high organic matter they’ll give you asparagus for decades to come.

Even though it’s a little late, if I didn’t have asparagus I’d be looking for someone who would still ship to me and I’d get them in the ground this year.  If you feel the same way, try The Cook’s Garden.  They have a nice selection.

Suggested Varieties

Jersey Knight is a great variety.  Purple passion seems to give larger spears in my garden, although it could be where the bed is located.  Anyway – you can’t go wrong with either.  The Cook’s Garden even has a collection you can order with 3 different varieties.

Let me know how you like the recipe and what adjustments you make if any.

___________________________

Here are some sources for Asparagus you might want to check out.

The Cook’s Garden

Gurney’s

Burpee

Related posts: Growing Asparagus

Asparagus – Sweet Treat of Spring

__________________

All content including pictures is copyrighted by TendingMyGarden.com.  All rights are reserved.