A decadent solo supper: Roasted Asparagus


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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5 Responses

  1. Barbara says:

    Sounds fabulous. We had asparagus last night too. I chopped the spears into 2 inch pieces and stir fried them with sliced onions and a little oil in the pan then had a touch of water to provide a little steam to finish them off. The heads were added at the end with the water.

  2. Caroline says:

    That sounds yummy too, Barbara. I’ve just never managed to get beyond the Roasted Asparagus – it’s just too damn good! Although, with the rate prices of asparagus are dropping around here, I might get a chance to use it in a few more ways. What did you serve your stir-fried asparagus with?

  3. Barbara says:

    A salmon (actually half as it was so big)wrapped in foil and baked in the oven. Not a match I was entirely happy with.

  4. Caroline says:

    How come you weren’t happy with the asparagus/salmon combination? I would have though that they would be a really good match. Although it says much for my budget that I’ve never managed to have them in the house together!

  5. Barbara says:

    I think adding the onion to the asparagus turned it into a match for red meat. The asparagus on its own with the salmon would have been fine. Or if the salmon had been cooked on top of the stove it might have been better. The salmon baked in the foil has a melt in the mouth texture that didn’t fit with the strength of the onion.

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