{"id":239,"date":"2011-04-19T08:32:00","date_gmt":"2011-04-19T08:32:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=239"},"modified":"2016-04-30T10:40:59","modified_gmt":"2016-04-30T10:40:59","slug":"roasted-green-asparagus","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/04\/roasted-green-asparagus\/","title":{"rendered":"Roasted Green Asparagus"},"content":{"rendered":"
\n
\u00a0White asparagus is probably THE German classic spring vegetable that everyone is looking forward to after a long winter and that everyone is eating until they drop. It’s locally grown and only available for a few weeks in April and May.<\/div>\n

Now that we live in Dubai, white asparagus is quite expensive and flown in from Peru which is basically halfway round the globe from here. Green asparagus, however, is better available and the quality is more consistent. No matter if green or white, it is spring, and the German in me comes out and wants asparagus.<\/p>\n

<\/div>\n

While the white asparagus is usually boiled, the green asparagus is best roasted. A little drizzle of olive oil, lemon juice and seasoning brings out the mild flavor best. Wrapped in some salty cured ham, doesn’t only give a lovely contrast of red and green, but is an amazing flavor combination. It’s so good, I seldomly have this as a side dish. I usually polish off the batch myself as a whole meal. That’s how good it is. What makes it even better, that it is so easy and quick to prepare. Within 20 minutes you’ll have this dish on the table. Bon Appetit.
\n———————————————————————— <\/b><\/p>\n

ROASTED GREEN\u00a0 ASPARAGUS<\/b><\/div>\n
<\/div>\n
(Print Recipe<\/a>)<\/div>\n
<\/div>\n
1lb green asparagus spears (about 25 spears)<\/div>\n
1 tablespoon olive oil + more for greasing<\/div>\n
1 tablespoon fresh lemon juice<\/div>\n
salt and pepper to taste<\/div>\n
6 slices Serrano or Parma ham<\/div>\n
<\/div>\n
Serves 4-6<\/div>\n

———————————————————————–
\nPreheat oven to 200C\/400F. Lightly grease a large baking sheet.<\/p>\n

In order to remove the tough parts of the asparagus, bend each spear until it breaks naturally. Discard lower ends. Spread asparagus onto baking sheet and toss in olive oil. Season with salt, pepper and lemon juice. Toss again until well coated. Take 4 or 5 spears and wrap them in one slice of ham. Tighten ham with a small wooden stick (toothpicks work well). Repeat until all asparagus is used. Place the bundles back on the baking sheet. Roast in preheated oven for 12 to 15 minutes or until cooked. Serve immediately.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0White asparagus is probably THE German classic spring vegetable that everyone is looking forward to after a long winter and that everyone is eating until they drop. It’s locally grown and only availableRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[16],"tags":[],"class_list":["entry","author-Anja","post-239","post","type-post","status-publish","format-image","has-post-thumbnail","category-side-dish"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-3R","jetpack-related-posts":[{"id":354,"url":"https:\/\/anjaschwerin.com\/food\/05\/asparagus-with-sauce-hollandaise-and-serrano-ham\/","url_meta":{"origin":239,"position":0},"title":"Asparagus with Sauce Hollandaise and Serrano Ham","author":"Anja","date":"May 25, 2010","format":"image","excerpt":"\u00a0As far as I know, no other vegetable than white asparagus is only available at its harvest season in Germany. The season starts at beginning or mid April. And there is a\u00a0 particular day when you'll have the last chance to buy it fresh and local. This year's cut off\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/Asparagus.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/Asparagus.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/Asparagus.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/Asparagus.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":367,"url":"https:\/\/anjaschwerin.com\/food\/04\/pasta-with-lemon-rosemary-chicken-and-asparagus\/","url_meta":{"origin":239,"position":1},"title":"Pasta with Lemon Rosemary Chicken and Asparagus","author":"Anja","date":"April 24, 2010","format":"image","excerpt":"How about creating a dish by starting with its spices and herbs? 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