Photo by Alison Shaw

Notes:

  • Thick-stalk asparagus works well with this technique, but will require a bit more cooking time than pencil-thin spears. 
  • Peeling the ends of the asparagus is not recommended: peeled stalks may dry out in the roasting process.
  • Wintered leeks, left in the ground throughout the season, are a naturally sweet accompaniment; early spring onions or green onions would make a great substitute.
  • Chives are ready to trim during asparagus season.

1 bunch asparagus, “snapped,” washed and thoroughly dried
3 Tbsp. extra virgin olive oil
1/2 tsp. coarse sea salt
1 leek, white part only, cut lengthwise and then across at 1/4 inch
1/2 tsp. grainy mustard
1 tsp. raw, unfiltered apple cider vinegar
4 oz. pea shoots
1 tsp. finely minced chives
3-4 grinds black pepper from a mill

Preheat oven to 425°.
Line a roasting pan with parchment paper (optional).
Layer the asparagus across the pan, drizzle with olive oil and sprinkle with salt.
Bake for 12-15 minutes, or until the spears begin to brown and caramelize.
Remove from oven and pour off excess oil and liquid into a sauté pan.
Place the pan over medium-high heat and add the leeks.
Sauté for 5-6 minutes or until the leeks soften but do not change color.
Stir in the mustard and vinegar.
Increase heat to high and add the pea shoots.
Toss thoroughly and remove from heat.
Add the chives and black pepper.
Place the asparagus on a serving platter and spoon the pea-shoot mixture on top.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw