There's nothing my youngest daughter likes better than King Crab legs, but since they are expensive, they are a holiday treat. We had a batch of these spiny limbs with melted butter, jasmine rice and roasted asparagus. Our asparagus patch is not yet awake, so I bought a nice bunch of pencil-thin spears. 3 out of 4 Jagareskis enjoy the following dish, which disappeared before I could shoot a photo:
Roasted Asparagus
1 bunch asparagus, trimmed (cut off woody parts at base and for thick asparagus, peel the lower inch with a vegetable peeler)
Extra virgin olive oil
Kosher salt, pepper and rosemary
4 chopped scallions or 3 cloves minced garlic
Heat oven to 400 degrees. Coat the bottom of a glass 9x13 baking dish with olive oil. Toss in asparagus and scallions/garlic to coat. Season with salt, pepper and rosemary.
Roast 30 minutes or until asparagus tips are nice and crispy. You may need to stir things once or twice during roasting. Thicker asparagus will take a bit longer to roast up.
We followed up our Easter repast with Almond Coffee Cake with an Orange Glaze made from Elizabeth Barbone's "Easy Gluten-Free Baking" cookbook (see previous blog post) which we all really liked. A second baking success for me out of this cookbook, which is very encouraging.
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