Don’t you just want to be friends with someone with a balcony and go sit on it and snack on roasted asparagus? I know, it’s an oddly specific fantasy, but it hits all the right notes for me, now that spring seems to have finally dug in.
Actually, asparagus aside, I could have taken a quick break between “need-a-coat” and “just-a-cardi” to call in at “cape weather.” I own a cape, because I am Fashion Batman, and honestly, there are like five potential days a year, tops, when it’s a good idea temperature-wise to wear it, and now all of them are going to have to be in fall.
I even have an app (a birthday present built by my husband, which totally passes for romance in my house) that alerts me to the possibility of getting my arms out but keeping my torso covered in fabric. Every morning I ask it, “Is it cape weather?” and it beeps and tells me, “No.”
And so to the asparagus. Creeping back into stores right about now. So simple, but so good:
Snap the woody ends off a bunch of asparagus. Put on a roasting tray and season well. Drizzle with olive oil, roll around to coat everything, then roast at 450°F for about 15 minutes depending on the thickness of the stems, until cooked (dare I say it, ever so slightly charred).
Transfer to a plate. Sprinkle with a little balsamic vinegar or lemon juice to brighten up the flavors, and sea salt for crunch. Serve with a big plate of prosciutto that you wrap the asparagus in as you eat.
Add an arugula salad dressed with lemon of balsamic and olive oil, and some shaved parmesan, and a few little bowls of things like mini mozzarella balls, sun-dried tomatoes, olives, and grissini, and you have got yourself a feast.
This article from the Village Voice Archive was posted on April 14, 2015