Roasted Asparagus with Sauces for Dipping

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Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

After tulips, asparagus is the first sign that spring has arrived in Connecticut, where I live. In fact, we are home to the largest asparagus farm in New England, so once these gorgeous, deep green and purple-tinged stalks start to grow, we take the opportunity to enjoy them in many dishes. Roasted asparagus makes a lovely first coarse to any spring meal. It’s rich in vitamins A and C and fiber. Look for deep green stalks with tight, purple tinged tips. The thickness of the asparagus has to