Springtime asparagus

"Spring drew on ... and a greenness grew over these brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps."
- Charlotte Bronte, Jane Eyre

Here in Toronto, today feels like the middle of summer. But technically, it's the last full day of spring. So if I'm going to post my favourite new asparagus recipe, now's the time.

If you want to keep things super-easy for a weeknight meal, the asparagus is wonderful on its own, simply roasted in the spice marinade. The citrus dressing, yogurt and avocado dress it up beautifully for guests, or a leisurely weekend meal.

(By the way, you might think it's impossible to have "too much" asparagus. If you looked inside my fridge, however, you might think again. Apparently, I'll be happily roasting asparagus well into the summer.)

Spiced Roasted Asparagus with Avocado and Yogurt
(adapted from Smitten Kitchen)

For the asparagus

1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp fresh thyme leaves
1 tsp kosher salt
4 garlic cloves, minced or pressed
1 Tbsp red wine vinegar
1/4 cup olive oil (first amount)
2 pounds thin-to-medium asparagus, ends trimmed

To finish

2 Tbsp olive oil (second amount)
2 Tbsp orange juice
2 Tbsp freshly-squeezed lemon juice
1 large firm-ripe avocados, cut in thin slices
1/4 cup plain yogurt
2 Tbsp toasted sesame seeds

Heat oven to 400 degrees F. Cover 2 baking sheets with foil.

Combine first 7 ingredients in a small bowl. Lay asparagus on baking sheets and drizzle with marinade, rolling until completely covered. Roast for 10 minutes, then flip and roast for another ten minutes until just tender.

Meanwhile, combine 2 Tbsp olive oil, orange juice and lemon juice in a small dish.

When asparagus is done, scatter with avocado slices, then drizzle with citrus dressing. Dollop yogurt over the top and sprinkle with seeds.