This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

Asparagus Salad

1 lb of fresh, firm asparagus spears
6 tablespoons of extra virgin olive oil + 1 tablespoon for drizzling
1 small garlic clove--finely chopped
½ cup of flat leaf parley--stems removed and finely chopped
2 tablespoons of balsamic vinegar
1 teaspoon of fresh ginger shavings
Juice from a half lemon
Salt and pepper to taste

Cut 2-3 inches off the bottom of the asparagus spears for they are tough and not good to eat. Lay them in a single layer on a large flat baking tray and drizzle with about 1 tablespoon of oil. Add the garlic and the parsley (and a pinch of salt and pepper) to the remaining oil and let it rest allowing all the flavors to infuse the oil. Roast the asparagus, uncovered in a 350 degree oven for approximately 15-20 minutes--depending on the thickness of the spears--or until the spears are cooked but still firm (like cooking pasta al dente). Season with salt and pepper, toss and place on a serving platter. Drizzle with the remaining oil and vinegar and fresh lemon juice and top with freshly grated ginger. This dish is fresh, delicious and alive…just like springtime.