Ginger Asparagus

Of all the vegetables that start to fill the farmer’s markets come spring, asparagus is one of my favorites. It is also a versatile ingredient in many dishes. You can enjoy it raw in a chopped salad, tossed with pasta or eggs, or pureed in a sauce. Of all the ways to enjoy asparagus, roasting it is my favorite, and this recipe for Ginger Asparagus lets the vegetable shine. The quick marinade in this recipe offers a punch of flavor, while toasted almonds, give a nutty crunch. It makes a great addition to any meal. Fresh ginger is easy to prepare and adds fragrant flavor to the dish. Use a table spoon to peel the ginger. Just run the bowl of the spoon along the skin and it should scrap right off. Then, use a 5" Petite Santoku to slice and mince. The shorter length blade of the Petite Santoku is just the right size to work with fresh ginger.

Handy Tip: If you don't have a zester to zest the lemon, learn how to Zest Without a Zester by visiting our step-by-step instructions.

Before roasting, use a sharp utility knife like the Cutco Trimmer to trim off the woody ends of each stalk. Nutrition info: Per serving : 51 Calories, 3.6g Fat, (0.5g Saturated), 168mg Sodium, 0mg Cholesterol, 4g Carbohydrates, 1.6g Fiber, 1.7g Protein