Easter brings a change of course for me. Even if the weather is not cooperating, Easter Sunday means a springtime meal for my family: fresh flavors and the best of what spring had to offer. Asparagus is the first vegetable I usually harvest from the garden. And if Easter happens to fall early or the weather stays cool, grocers usually have it available. I think many have a bad view of soggy and limp asparagus, but if roasted it remains perfectly crisp, tender and has great flavor!
- 1/2 cup chopped leek
- 12 ounces asparagus, trimmed
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 slices chopped prosciutto
- 2 hard boiled eggs
- 1 tablespoon minced tarragon
- Preheat oven to 400 degrees.
- Chop the cleaned leek and place on large baking sheet.
- Follow with the asparagus. Wash the asparagus, trimming to ensure the woody ends are removed.
- Chop prosciutto and set aside.
- Prepare vinaigrette by whisking together the oil, lemon juice, mustard, salt and pepper. Pour over prepared leeks and asparagus. Toss and place in a single layer. Follow with the prosciutto.
- Place in preheated oven and roast until crisp tender, 15-25 minutes. The easiest way to check if the asparagus is done is to taste one or insert a knife and ensure it meets little resistance.
- Remove from oven cool slightly, 5 minutes.
- Top with chopped egg and tarragon.
Video and images by The Gray Boxwood