Eydie Desser of Santa Monica, California, left a longtime career as a sales manager for CBS radio stations to earn a grand diploma from the French Culinary Institute in New York City. Turns out, following her dream led her to the man of her dreams. She now lives in Santa Monica with her husband and lovable dog, Snowball.
Eydie has attended a few of my cooking classes, and her enthusiasm is contagious. I love her willingness to experiment and grow with her cooking. Here is her fresh take on roasting asparagus, just in time for Spring. If you like, add some grated lemon zest or Parmesan cheese in the last few minutes of cooking.
Preheat the oven to 425 degrees. Trim the tough ends from a pound of fresh asparagus (medium thickness) and place on a sheet pan. Liquefy a tablespoon of unrefined coconut oil in the microwave. Pour over the asparagus and toss to coat. Season with sea salt and freshly ground black pepper to taste. Roast for about 10 minutes, or until the asparagus are lightly charred and cooked to your liking.
Can’t get enough asparagus? Try these light and crispy Asparagus Fritters.
Photo: Leigh Beisch; Styling: Merilee Bordin