I was trying to put away a stack of miscellaneous recipes yesterday. I’m an inveterate recipe collector. I even have a sort-of-a furniture piece where I now store all of my clippings and miscellaneous food related paper. It’s a sort of file cabinet, but looks more like furniture. Sort of. Since I’ve been doing this recipe-collecting for about 45 years, there are a LOT of recipes and papers in there. I rarely purge. I have, but not much. I’m always certain that as soon as I do so, I’ll decide I really wanted that recipe.
These are rattan-type baskets inside a kind of 3-shelf stand in a wrought-iron frame. Doesn’t look like a file cabinet, exactly, and isn’t too unsightly. It sits in a hallway about 15 feet from my kitchen. When I file, I have to take a chair there and sit and sort. Because it’s not very convenient, I tend to pile up recipes and other filing (restaurant reviews, and a little bit of other food trivia stuff) until I have a bunch to go through. There are frames inside each basket which allow you to hang Pentaflex folders, so then I have pocket file folders for lots of food categories. You can see one pocket folder sticking up there. In case you’re interested, you can buy this piece at FurnitureFind. That’s not where I bought it, but since I couldn’t remember where it came from, I did a search and they do have it for $218.
So, I got distracted there. I was going through my stack of recipes to file. I was really trying to find a cauliflower and bacon soup I’d made awhile back (we had some from the freezer the other day and it was just wonderful, but I can’t find the original recipe . . . I’d like to make it again). But while sorting I ran across this recipe for asparagus. Brought back a pleasant mouth-watering memory.
I really should be posting this in about March when asparagus hits the markets in abundance. We can buy it year around, but surely it’s at its peak in the late spring. Some years ago I bought a Dacor oven. I L-O-V-E my Dacor oven. It has convection and regular baking options. I’d had a convection oven before, but never seemed to figure out, exactly, the best ways to use it, or when NOT to use it. So I was delighted to know that I could attend a cooking class at the Dacor headquarters, which are here in Southern California. In fact they’re only about 15 miles from our house. My friend Cherrie, who also owns a Dacor full range, and I have been to 2 or 3 Dacor classes. They’ve been great fun. Some are for Dacor owners; others you can attend for a fee.
Twice now she and I have been to the convection class. We keep needing refresher courses. I probably should have some kind of cheat-sheet I use to help me decide whether to use convection or not. Even with classes, I don’t always know. But this recipe was by far the standout recipe for convection use. And it was served both times, and I’ve made this innumerable times myself. It’s super easy. And scrumptiously delicious. I could make an entire MEAL of this asparagus. Don’t overwhelm the piquant flavors with a complicated or highly spiced entree. Allow the citrus flavors to bloom and predominate. The first time I made this, for a company dinner, I bought 3 pounds of asparagus, assuming we’d have lots of leftovers. At least that was my plan. Ha. Gone. All gone.
Roasted Asparagus with Chile Citrus Butter
2 pounds asparagus
2 tablespoons olive oil
1/2 cup orange juice — freshly squeezed
1/2 cup lemon juice — freshly squeezed
3 tablespoons cold butter
1 tablespoon cayenne
2 teaspoons lemon zest
1 teaspoon orange zest
salt and pepper — to taste
1. Preheat oven to 375° on pure convection, if available. Cut off the ends of the asparagus. Rinse to remove any dirt or debris. Dry them on a dry towel to remove all moisture and allow to sit at room temperature for about 30 minutes before proceeding.
2. Layer the asparagus in a flat pan and season with salt and pepper, then drizzle on some olive oil, and toss with your fingers to cover all of the asparagus.
3. Bake for 15 minutes if they are of medium thickness. Use fewer or more minutes depending on asparagus size. If you don’t have a convection oven, just increase cooking time by a little bit.
4. Meanwhile heat a small saucepan containing the lemon and orange juice. Bring to a boil and simmer for about 5-6 minutes until the juice is reduced by half. Whisk in the butter, cayenne, salt and pepper. When asparagus is cooked, toss with this dressing and garnish with lemon and orange zest.
Per Serving: 127 Calories; 11g Fat (69.6% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 61mg Sodium.