Yield: 60 servings 10 lbs. asparagus stalks ½ cup pureed garlic 1 cup olive oil ¼ cup Kosher salt handful of fresh thyme sprigs 1 Tbsp. fresh ground black pepper ½ cup lemon juice (small pieces of cut Meyer lemon w/ skin if available) 2 Tbsps. whole fennel seeds fresh parsley, as needed for garnish Preheat oven to 400°F. trim asparagus by breaking off ends. Mix the asparagus in a large bowl with all other ingredients, except parsely. Place in hotel pans in one layer. roast for 10 minutes. ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.