It’s asparagus season! Yay! I looove asparagus and not just because it signals the arrival of Spring. I know these days they’re around pretty much year-round in supermarkets, but nothing beats the freshness and taste of locally-grown asparagus. I especially love the fact that it is considered perfectly good manners to eat asparagus with your fingers, so you have complete approval to do so with these. We like to make a race whenever we have asparagus, we each take one with our fingers and ….Chloé eats a complete one in 3 seconds without even realizing it! She still refuses to eat the tips, but one day she will realize what she has been missing!
Roasting asparagus adds a deeper flavor and is also the easiest way to cook them. You just need to throw them in the oven. And this lemon caper chive sauce is one of my favorite ways of serving them. It really enhances their sweet, Spring inspired taste.
- 1 pound asparagus, trimmed
- 2 tbsp. olive oil
- Salt and pepper
- Sauce
- 2 tbsp. sour cream
- 2 tbsp. mayonnaise
- 1 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 tbsp. capers, coarsely chopped
- 2 tbsp, chives, chopped
- Salt and pepper
- Preheat oven to 425°F
- Toss asparagus with oil on a foil rimmed baking sheet and season to taste with salt and pepper. Roast until tender and golden but still crisp, about 15 minutes.
- Sauce
- Combine all the ingredients in a small bowl. Mix well. Season to taste with salt and pepper (don't forget you already seasoned the asparagus) so adjust accordingly.
- Once asparagus cooked, plate them and drizzle the sauce over top.
This asparagus looks delicious, so fresh!
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