Roasted White Asparagus

White Asparagus should the an epicurean treat, certainly gourmet at least. However, after preparing them last evening, it was disappointing to say the least. They were tasty, but not tender and somewhat stringy, even after peeling the stalks. My recommendation - save your money and prepare this recipe with Green Asparagus, but reduce the roasting time a little.

INGREDIENTS:

1 pound white asparagus, ends trimmed
1 Tbsp extra-virgin olive oil
1/2 tsp fresh lemon zest
1 Tbsp fresh rosemary
Dash of salt
1/2 tsp fresh ground pepper
parsley flakes for garnish

PREPARATION:
Wash the white asparagus then trim about 1/2'' from the ends. Then peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the rosemary shaking off the water and chop finely.
Zest the lemon into a zippered bag, add the olive oil, rosemary, salt and pepper mixing to combine. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so. then arrange the spears on an oven proof dish or baking sheet in a single layer.

Preheat oven to 400°.


ROASTING:

Roast just until tender, about 12-15 minutes. Check with a paring knife, you should feel some resistance while piercing them.