Roasted Baby White Asparagus with Lemon Olive Oil
Simple, simple, simple.
Nothing gets in the way of the three ingredients in this fresh-as-springtime recipe. Fresh, delicate tiny spears of tender white asparagus, brightly flavored lemon-infused extra virgin olive oil and clean, crisp sea salt with lavender buds.
Preheat the oven to 500°.
Place the asparagus on a large baking sheet and drizzle with 2 Tbsp olive oil, making sure the spears are well-coated. Sprinkle with lavender salt.
Roast for 4 minutes, or until barely tender. Remove to serving dish and drizzle with additional lemon olive oil to taste. Serve while piping hot.
½ cup Fleur de Sel Sea Salt
1 tsp dried lavender
Mix sea salt and lavender and place in a tightly covered container.
Let stand for at least 2 days to allow the flavor of the lavender to permeate the salt.