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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 of 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 a 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 color 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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2-3 drops
lemon juice
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1 pinch
salt and freshly ground pepper
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1 tablespoon
grated parmesan
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1
bowl of iced-water
Directions
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Preheat the oven to 350 F/ 180 C fan.
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Blanch the asparagus, which means cooking them in salted boiling water for 1 minute and then plunging them into the ice-cold water for 1 minute. Remove them from the cold water and pat dry with a towel.
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Puree the black garlic cloves with oil, lemon juice, and seasoning to create a paste then smear it onto the asparagus before roasting.
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Roast the asparagus for 10 minutes in a tray that is large enough so that the asparagus does not get crammed.
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Served warm immediately with grated parmesan.
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