I’ve been going crazy over asparagus for the last couple of weeks, eating it in Spring pasta dishes, scrambled up with eggs, and perhaps my favorite method: quickly roasted in the oven with a drizzle of olive oil and balsamic vinegar. While asparagus may be available year-round thanks to our neighbors to the south, I think there’s something to be celebrated about being able to pick up fresh, in-season, local bunches at the farm stand. Or in this case, the happy surprise of opening our weekly CSA farm box and seeing these gleaming, green spears inside.
I promise this dish is far less complicated than the lengthy name implies. Quick roasting the asparagus under the broiler brings out flavor while still maintaining a crisp, al-dente texture. Pair it with creamy Italian burrata cheese and a drizzle of lemony, fresh gremolata, and you have a quick and elegant dish that’s perfect for a light Spring lunch or as a starter to share.