Spring has finally begun here in Geneva - and in most of Europe actually, according to the weather reports. We got back last week from our trip to NYC and LA, and the sun was finally shining for more than just a few hours. What I love most about spring, besides the sun, is the incredible produce that sprouts from the earth. In the springtime, vegetables such as artichokes, asparagus, fennel, leaks, morels, peas, spinach and watercress (just to name a few!) make their glorious entrance into our supermarkets and on to our dinner plates. It's so healthy to eat foods that are in season because they contain the highest amount of nutrtional value - so be sure to take note what foods are in season! That being said, Switzerland sells some gorgeous white asparagus. They are huge, and so full of flavor, and can be cooked in so many different types of ways. I think one of the most delicious ways to cook them is by roasting them with simple seasoning and lemon juice. I brought some meyer lemons from my home in Los Angeles, sliced them thinly, used their zest and juice, and roasted them with the asparagus (yes you should eat the roasted lemons!) This recipe is simple and delicious!
1 lb white (or green) asparagus
2 tbsp extra virgin olive oil
1 tsp Himalayan sea salt
1 tsp ground black pepper
2 tbsp lemon juice
Zest of 1 lemon
1 lemon, sliced thinly
Preheat the oven to 400F. Line a baking sheet with parchment paper. Wash the asparagus, cut the roots off, and place on the baking sheet. Drizzle the olive oil, salt and pepper over the asparagus. Zest one lemon over the asparagus, squeeze the juice over the asparags then thinly slice the lemon and place all over the vegetables. Roast for about 25-30 minutes, just until they are nicely browned.