Wednesday, May 6, 2009

Roasted Asparagus with Parmesan Reggiano


Looking for a simple, fresh spring appetizer sure to wow anyone? Nothing beats fresh, organic asparagus which has been springing up in the grocery stores. My rule of thumb when working with great product is not to over do it, but rather to subtly enhance the flavors. I served up this lovely appetizer the other night - topping some gently roasted asparagus with some parmesan reggiano shavings and a little squeeze of lemon juice. The result was divine - sweet and succulent. I'm also including a link to a recent NY Times article discussing how to prepare asparagus stalks for cooking. I'm a firm believer in the snapping method (as discussed in the article) because I don't like to leave valuable product behind by cutting higher than necessary. In this recipe, I also shaved the ends to add a more delicate touch, but it's not a required step.

Roasted Asparagus with Parmesan Reggiano

1 bunch of asparagus, tips snapped off and ends shaved
2 tbsp good olive oil
1 lemon
parmesan reggiano
salt and pepper

Directions:

Preheat the oven to 425 degrees. Place the asparagus in a roasting pan and top with the olive oil. Sprinkle with salt and pepper. Roast in the oven for 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.

Remove from the oven and spread on a plate. Shave some parmesan reggiano on top and then squeeze some lemon juice. Enjoy!

Click here to read the NY Times article on asparagus!

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