Asparagus, my favorite sign of Spring, is in every Farmer’s Market and store in the Bay Area. In fact it was only 77 cents a bunch at Berkeley Bowl and 99 cents a pound at Haight Street Market. Here’s a recipe that features a versatile relish that you can use with lots of dishes.
Grilled asparagus, serves 2
1 bunch asparagus
spray olive oil
freshly ground salt and pepper
Trim the white ends off the asparagus, set aslde.
Put a grill or cast iron pan on a burner set to medium high. Let this sit until it begins to look hot. Spray a hint of olive oil onto the pan to see if it evaporates. If so, the pan is ready.
Spray a small amount of oil all over the pan, then put the asparagus in it. Wait a minute or so, then turn the spears over to brown evenly. The skin of the asparagus should look brown and blistery. Do this in batches if you are cooking for more than 2.
When most of the asparagus spears are browned, turn off the heat and let it continue to cook for a minute or so. Set aside to serve with dinner, or eat right away as a separate course.
I use my toaster oven for this
1 cup peeled garlic cloves
about 1/2 cup olive oil, or enough to cover the garlic by 1/4″
1 bay leaf
1/2 tsp kosher salt
freshly ground pepper
Put the garlic and bay leaf in a ceramic or glass bowl or baking dish. Sprinkle the salt and pepper over the garlic, then put the olive oil on top.
Cover the bowl with foil and bake at 150 degrees for 60-75 minutes, or until all the garlic is lightly tanned and soft. Set aside to cool.
Place the cooled garlic and oil in a sealed container. This keeps for about 3 weeks to use for any recipe that requires roasted garlic.
Lemon-onion- garlic confit relish for asparagus or fish
The lemons were from a friends’ trees- I used 1 meyer lemon and 1 regular lemon, either type is fine
1/4 cup olive oil (you can use the oil from the garlic confit to make it more roasty tasting.)
1/2 onion, cut into medium sized cubes
1/2 cup cloves of garlic confit, roughly chopped
1 tbsp fresh lemon juice
1 tbsp white wine
1/4 tsp dried thyme
about 1/2 tsp kosher salt
freshly ground pepper to taste
With a channel zester, zest the lemon peel into 11/-2 inch strips. If you don’t have a channel zester, use a vegetable peeler to peel the lemon, then cut strips about 1/4 “. Set aside
Put a nonreactive pan on medium heat and add the oil. Let it heat for a minute, then add the onions. Cook until clear, stirring occasionally.
Add the lemon zest, garlic confit, lemon juice, white wine, thyme, salt and ground pepper, then stir a few times.
Reduce heat to medium low, cover the pan and cook for about 20 minutes, stirring occasionally. The lemon zest should be soft and not bitter,
the onions and garlic soft. Taste for salt and pepper.
Set aside to cool and place in a sealed container, then use a nice spoonful to accompany grilled asparagus, fish or grilled chicken.