Food Articles

Serious Eats

Roast Asparagus with Tomato Relish from 'Family Table'

May 2, 2013

[Photograph: Marcus Nilsson]

I eat bunches, upon bunches, upon bunches of asparagus every spring. It's the one seasonal vegetable that is both easy to prep and also easy to find—none of this crazy ramp hoarding for me. Usually I stick with plain steamed or roasted spears with just a touch of salt, oil, and maybe lemon. This version is quick, easy, and a perfectly wonderful way to enjoy asparagus, but sometimes a new idea is welcome. In Michael Romano and Karen Stabiner's Family Table, Gramercy Tavern chef Michael Ant

Read entire article on Serious Eats
« Previous Article Next Article »

More From Food Articles

  • Winter 'slaw with golden breadcrumbs and seeds
  • Horsemeat beefburgers? The end result of cutting costs and corners
  • Pizza Bianca with cavolo nero and dolcelatte
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury