Roasted Asparagus (Esparragos Asados)

I learned to roast asparagus, instead of steaming or sauteing them, from Peggy Knickerbocker and Laurie Smith’s book Olive Oil: From Tree to Table.  That is absolutely one of my favorite cookbooks and I’ve cooked practically every recipe.

Their version is to brush them asparagus with olive oil , season with salt and cook in a 400 degree oven for 10 minutes and pour some balsamic vinegar over to form a lovely glace.   I’ve elaborated on that by using either a spice blend or rub, or a puree of herbs similar to a pesto with cilantro or hoja santa or a combination of herbs. I use them on everything fish, thinly sliced zucchini, chicken cutlets.

1 pound asparagus, trimmed, washed and patted dry

1/2 cup, or more to taste Cilantro Puree (recipe follows)

Preheat oven to 400.

Brush cilantro puree on the asparagus, taste and add salt if needed

Roast for 10 minutes. Brush a little uncooked pesto on top and serve immediately or can be served room temperature though not as good.

Cilantro Puree:

1 large garlic clove

2 teaspoon salt

1 jalapeno chile, top removed, coarsely chopped, seeds and veins and all

1 bunch  cilantro, washed, dried and chopped

1/2 cup extra-virgin olive oil

Place the garlic and salt in the container of the food processor with the steel blade on. Process with an on and off motion until pureed ; add the chile and process until combined. PLEASE NOTE some chiles are spicier than others and the fumes can irritate your eyes or nose.

Remove the roots from the cilantro (cut about 1 1/2 inches; chop coarsely and add to the machine.  Process with an on-and-off motion, until finely chopped.  With machine running trickle in the olive oil until a smooth paste is formed. Taste and adjust seasoning.