Simple Balsamic Roasted Asparagus

In a world of cakes, candies and cookies, sometimes you just need...asparagus?  Yes, over here at The Sweet Touch house, we do sometimes eat green foods.  Crazy, but true.  I rarely "crave" vegetables.  Quite frankly, I question the sanity of people who do but that's a different story for a different day.

My belief is that vegetables don't have to be boring and bland.  You shouldn't have to plug your nose in order to get down a bowl full of salad or a side dish of green beans.  Likewise, asparagus, especially right now while it's in season, can taste delightful with just a few simple ingredients.  Veggies such as asparagus can be quite intimidating if you have never tried them.  Here are a few tips to get you started.

1.  Buy it in season.  Asparagus season runs roughly from April through June, so now is a great time to give it a try!
2.  I don't discriminate against different sizes of asparagus but some say that the thinner spears are more tender, less "woody" and cook faster, so if in doubt I would go thinner.
3.  Store your asparagus upright in a shallow mug or bowl filled with water to keep it from drying out.
4.  To determine where to cut your asparagus, gently bend near the base of one spear and see where it snaps in half.  Cut the rest of the spears in roughly the same place.
5.  This one is for Vanessa ;)  If you have an urge to grow your own asparagus, the tomato serves as a good companion plant because they both protect each other from bad stuff (research done by my husband, the scientist/wikipedia addict).
And finally,
6.  Choose a simple recipe that enhances the natural flavors found in your asparagus.

Here's a recipe my mom taught me several years ago that is impossible to screw up.  It uses ingredients you probably already have in your pantry so hurry to the store and get your asparagus then we can get started!

Ready?  Ok, here we go!

Simple Balsamic Roasted Asparagus

- bundle of asparagus
- about 1 tbsp. olive oil
- about 1 tbsp. balsamic vinegar
- about 1 tsp. minced garlic
- salt n pepper 

Preheat oven to 425 degrees.  (*Side note* If you are cooking out your could probably wrap the asparagus in a foil packet and put right on the grill.)  Line a rimmed baking sheet with foil (I do this to help during cleanup time but it isn't necessary).  Cut woody ends off each asparagus spear and place in one layer on the sheet.  Drizzle with olive oil and balsamic vinegar (I usually just put on a couple glugs of the bottle but if you aren't sure you can use a measuring spoon).  Sprinkle garlic over the top and add salt and pepper to taste.  I like to use a more coarse sea salt to add some texture.  If you need to, use your hands to make sure all of the spears are evenly coated.  Bake at 425 for 10 minutes, carefully stirring the mixture about halfway through.  Serve it up!

Enjoy!     

Blood Orange Basil Olive Oil Cake

Wow, that was a mouth full of a title. 

 

This was my first attempt at an olive oil cake and I really liked it.  This is the cake to make when you probably shouldn't be eating cake.  I like to think of it as "healthy," since it does have fruit and olive oil in it!  If you are looking for something more on the decadent side, I highly recommend trying this or this or just eat a stick of butter.  Just kidding...sort of.

But really, this cake is light and airy, with a hit of tart blood orange citrus accented with basil olive oil.  If you are looking for the perfect light dessert to complement a hearty dinner, this is for you!

Blood Orange Basil Olive Oil Cake
adapted from Epicurious

Ingredients:
3/4 cup basil olive oil, plus additional for greasing pan
1 tbsp. blood orange zest
1/3 cup blood orange juice (2-3 oranges)
1 cup cake flour
5 large egss, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tbsp. sugar

Put oven rack in middle position and preheat oven to 350.  Grease 9" springform pan with some oil, then line the bottom with a round of parchment paper.  Oil parchment.

Finely grate enough orange zest to measure 1 tbsp and whisk together with flour.  Halve orange, then squeeze and reserve 1/3 cup fresh juice (you might need to use 2 or 3 oranges to get enough).

 

Note:  Do not wear your favorite white shirt when squeezing these babies.

 

Beat together yolks and 1/2 cup sugar with an electric mixer at high speed until thick and pale, about 3 minutes.  Reduce speed to medium and add olive oil and reserved orange juice, beating until just combined.  Using a wooden spoon, stir in flour mixture (do not over beat, remember you want it to be light and airy!) until just combined.

Beat egg whites (from 4 eggs) with 1/2 tsp. salt in another large bowl with cleaned beaters (I transferred the flour mixture to a different bowl and cleaned out my KitchenAid bowl and beater) at medium-high speed until foamy, then add 1/4 cup sugar a little at a time and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Fold egg whites into yolk mixture gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 40 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

 

I garnished my cake with whipped cream and a sprig of basil.  If you have never made your own whipped cream, I beg of you, stop whatever you are doing right now and go do it!  It is easy and so much better than the stuff in the spray can (and yes, I realize that stuff is darn good too!).  

Adding the sprinkle of sugar on top gives it a subtle crunch as you take a bite!

Enjoy!