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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Black garlic has soft cloves with dark brown, almost black in color. The flavors are deep, almost caramelized with a wonderful sweet-sour balance. It gives sulphurous asparagus a strong umami kick with a hint of aged balsamic and smoked taste. Roasted asparagus can be served as a side dish with chicken, or on a bed of pasta for a light supper , topped with grated parmesan. if you blanch the asparagus before roasting this will enhance their colour and taste. —Saboush
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Ingredients
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1 pound
asparagus tips, hard stalks trimmed
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2-3
black garlic cloves
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2-3 tablespoons
light olive oil
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1 pinch
salt and freshly ground black pepper
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1
bowl of ice cold water to, immerse the asparagus
Directions
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Preheat the oven to 350 F/ 180 C fan.
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Blanch the asparagus; cook them in salted boiling water for 1 minute and then using a slotted spoon or tongs, remove the asparagus and immediately plunge the spears into the ice-cold water for 1 minute. Remove from the cold water and pat spears dry with a towel.
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Puree the black garlic cloves with oil, lemon drops and salt and pepper to create a paste then smear onto the asparagus spears.
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Roast in an oven tray, large enough that so the asparagus are not tightly packed, for 10 minutes.
Immediately serve topped with pamesan.
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