Asparagus Confit with Green Garlic and Lemon

Check out a short video of me making the dish here

A gentle, slow-cooked celebration of spring—perfect spooned onto crusty bread and finished with a fragrant flourish.

Spice profile: black sesame seeds, onion, poppy seeds, roasted garlic, shallots, salt, white sesame seeds

Ingredients:

• ~½ lb asparagus (or more, if desired), cleaned and trimmed

• 1 stalk green garlic, cleaned and chopped

• ½ tsp lemon zest

• Olive oil (enough to fully submerge the asparagus)

• 2 tsp Stock+Spice “Fancy, Shmancy, Everything” seasoning

• Optional: Fresh lilac blossoms, for garnish

• Crusty bread, for serving

Instructions:

1. Cut asparagus into ½-inch pieces and place them in a small, deep baking dish. Pack the pieces in tightly—this helps reduce how much olive oil you’ll need.

2. Add chopped green garlic and sprinkle lemon zest evenly over the top.

3. Pour in enough olive oil to completely cover the asparagus.

4. Place the dish in a 200°F oven and cook slowly for 5 hours, until the asparagus is meltingly tender.

5. To serve, spoon the asparagus pieces onto slices of crusty bread, sprinkle with the “Fancy, Shmancy, Everything” spice mix, and garnish with a spritz of lemon and lilac flowers if you're feeling extra springy.

Enjoy slowly—and savor each bite.