In my book, one of the delights of the early spring season is fresh asparagus. We are now finding it in the local grocery markets for a reasonable $1.99 a pound. Here’s a great way to fix this tasty vegetable. Enjoy!
ROASTED ASPARAGUS
2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground black pepper
Optional: parmesan cheese (Parmigiano-Reggiano recommended)
Preheat oven to 400 degrees F. Break off the tough ends of the asparagus, and if they are thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat it completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp. Sprinkle with finely grated parmesan cheese.
2 pounds fresh asparagus
Good olive oil
Kosher salt
Freshly ground black pepper
Optional: parmesan cheese (Parmigiano-Reggiano recommended)
Preheat oven to 400 degrees F. Break off the tough ends of the asparagus, and if they are thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat it completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp. Sprinkle with finely grated parmesan cheese.
Yummy! I can't wait for fresh asparagus :-) Rosie
ReplyDeleteI eat it Any way I can get it!!lol
ReplyDeleteLooks wonderful!!
As a daughter of an asparagus farmer, I learned early on not only what a delicious vegetable it is, but helped planting starts, picking and taking to the cannery ( DelMonte) we would pick about fourty 50 lb boxes every 3-4 days ( my folks and five kids) anything left over not suitable for the cannery, us kids got to sell in the small town we lived. We would weigh it out on a scales and sol it for 25 cents a lb! This is how we bought our first bike. Yummy...can't wait for our patch to spout this spring!
ReplyDeleteHow fun! This is exactly the way we enjoy asparagus around our house as well.
ReplyDeleteI posted nearly this same recipe last week. No pictures though. :)
P.S. I'm emailing you something about an old contest.
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