Thursday, 5 July 2007

Roasted Asparagus with Anise Seeds

Oop-la! Found a pound of asparagus in the fridge that I forgot I had bought, almost a week ago. But here's the advantage to buying the freshest local produce: it was still in fine condition. And this was a lovely way to say farewell to the asparagus season. The recipe came from Epicurious.

Roasted Asparagus with Anise Seeds - from Epicurious450 grams (1 pound) asparagus
1 tablespoon olive oil
1/2 teaspoon anise seeds
1/2 teaspoon sea salt

Preheat the oven to 450°F. Wash the asparagus and snap off the tough ends. Cut the asparagus into thirds, and toss the pieces in the olive oil in a shallow roasting pan. They should fit in in a single layer.

Grind the anise seed and mix with the salt. Sprinkle the salt and anise seed over the asparagus. Roast for 12 minutes*, until tender.



*They said 5-8 minutes. I said, uh-uh. But, like, watch the stuff.

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