Recipe courtesy of Alex Masciarelli, Local Educator & Buy Haywood Volunteer

1 pound of asparagus, washed and trimmed
3 Tablespoons Extra Virgin Olive Oil
Salt & Pepper
Farms-fresh eggs, boiled and sliced—as a garnish (optional)

Preheat oven to 400 degrees.  Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.  Spread the asparagus on a baking sheet in a single layer and sprinkle with salt and pepper. Roast for 20-25 minutes—until tender but still crisp.  

Orange-Tarragon Vinaigrette:
1 green onion, roughly chopped (4 inch piece, with white and green parts)
1 Tablespoon White Wine Vinegar
½ cup Extra Virgin Olive Oil
4 Tablespoons Orange Juice
1 teaspoon Dijon mustard
1 teaspoon honey
¾ teaspoon salt & Pepper to taste
Tarragon (4 inch sprig, with leaves pulled off the stem)

Combine vinaigrette ingredients.  Blend until smooth using an immersion blender or food processor. Taste for acidity and adjust to your liking.

To serve:  Drizzle roasted asparagus with vinaigrette and garnish with sliced boiled egg (optional).

Chef’s Note:  Substitute other local in-season ingredients for the asparagus—such as green beans—to make this healthy and nutritious dish throughout the growing season!  Basil can also be substituted for the tarragon—proportions to taste.

Photo: Sarbasri Bhaumik