More great ways to eat asparagus during asparagus season.
Roasted Chicken
| 1 | chicken (5-6 lbs) |
| kosher salt | |
| ground black pepper | |
| 4 sprigs | fresh thyme leaves |
Preheat oven to 425ºF. Truss the chicken and season with salt and pepper all over. Roast the chicken in the oven for 1 to 1 ½ hours until an internal temperature of 165ºF is reached.
Let the chicken rest for 15 minutes then carve and serve with the spring pesto and shaved asparagus.
Serve 4-6.
Shaved Asparagus
| 12 stalks | fresh asparagus (Edgar Asparagus is available at all Edmonton farmers’ markets in the spring.) |
| 1 T | honey |
| ½ | lemon, lemon zest and juice |
| 1 T | olive oil |
| kosher salt | |
| ground black pepper |
Trim woody ends of asparagus if needed. Cut tips off the asparagus roughly 1 inch and split vertically. With a vegetable peeler shave the remaining stalks into ribbons. Place ribbons into ice cold water for 10 minutes. Drain the water. In a bowl add remaining ingredients and adjust seasoning to taste
Spring Onion Pesto
| ½ pack | fresh basil |
| 2 stalks | fresh green onion |
| 2 ounces | grated parmesan |
| 1 each | lemon zest and juice |
| 1 c | olive oil |
| 1 t | kosher salt |
| 1 t | chili flakes |
Place all ingredients into the bowl of a food processor. Mix until all ingredients are thoroughly combined. Adjust seasoning to taste.
Makes about 1 cup.