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. taste for seasoning. Garnish with fresh chopped parsley.
Recipe submitted by Executive Chef Alison Negrin, John Muir Health System, Concord, CA.