When I was home in Alabama for a few weeks visiting my family, my mom and I got to do a lot of cooking. We were throwing together dinner one night, having brought home a rotisserie chicken for the main meat. My mom had asparagus on hand and threw together this awesome side dish and I had to recreate it when I got back to LA.
I love asparagus. I love how they will tell you where they need to be cut. Simply bend one asparagus – asparagi? – stalk until it snaps. That gives you a marking point where to cut the rest of the bunch, and shouldn’t leave you with any tough pieces. Pretty awesome trick!
I’m a fan of any quick dishes. This is one of them. Don’t think you have time for a flavor-packed side to your meal? Something different on the plate, maybe? Give this a try. It’s a perfect weeknight side dish that will wow your mouth. I used rosemary and thyme, but you can really jazz this up with any herbs you like!
I prefer my asparagus to be a little more on the crunchy side, so if you like it softer, just cook them a bit longer.
- 1.5 lbs asparagus, washed & prepared (cut to proper point)
- 2 tbsp duck fat, melted
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, minced
- 1 tsp fresh thyme, minced
- sea salt to finish
- Preheat oven to 400°F.
- Wash and prepare your asparagus stalks, line on baking sheet
- In a small bowl, mix together duck fat, garlic and herbs.
- Spoon mixture over asparagus, making sure to cover evenly.
- Place pan in preheated oven & bake for 10 minutes (again, cook longer if you prefer your ‘gus’s to be softer).
- Once removed from oven, sprinkle with sea salt & serve.
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