Why not asparagus? I happened to glance at some of the recipes I saw published (was it Mark Bittman in the NY Times for one?) and decided to improvise my own version guided by the spirit of the idea. One of the recipes I noticed said STAPLE the parchement closed, which I jumped on as a piece of genius advice.
Stapler in hand, I piled my cleaned asparagus onto a sheet of parchment paper, chopped up a lemon, drizzled everthing with olive oil, s & p and added some sliced red pepper for a little color. Baked at 400 for 15 minutes.
WONDERFUL!- so easy so good! The asparagus get the full flavor of roasting but retain all their moisture. I am ALL ABOUT PARCHMENT right now. Don't you think it would work just as well with green beans, or broccoli or anything? gonna try.
Steamy and hot from the oven the aspargus, just released from the parchment, are still plump, firm and green.
Amanda- I suspect that asparagus are as difficult to pair with wine as mint. Is this so?
Asparagus are notoriously difficult to pair with wine. A stalk of asparagus is like the red-headed step-child of food and wine pairing. Though loved by many a foodie, it is the pariah to many serious wine lovers painstakingly concocting the ultimate food and wine pairing. However, this does not need to be the case. I say RELAX. The mention of asparagus when planning a wine dinner seems to turn everything topsy-turvy for some reason, and evokes an element of fear in the food/wine coordinator.
There are plenty of wines to choose from. True - there are certain chemicals/amino acids in asparagus that will bring out the worst in your wine - literally change it. This is unavoidable and is simply a matter of chemistry. And this of course, can be terribly disappointing. So, to begin with, there are two general rules when it comes to what not to drink. Stay away from oaky wines, i.e Chardonnay, and tannic wines, i.e Cabernet, Merlot, etc. I would say stay away from red in general. If you must have red for some reason, stick with something like a Pinot Noir, preferably Burgundian.