Thursday, April 21, 2005
This is really simple, and really delicious too. Asparagus is still fairly scarce here - spring isn't quite here yet - but it's getting easier and easier to find. The other night, to celebrate our 5-year-being-engaged-anniversary (and yes, we're finally getting married, in less than three months actually!), we ate this as an appetizer. It was perfect.
Roasted Asparagus with Parmesan and Lemon
1 bunch green asparagus, woody ends trimmed off
dash of olive oil
pinch of sea salt
the juice of half a lemon
1 small handful of freshly grated parmesan
Heat the oven to 200 degrees (400 Fahrenheit). Put your asparagus in a roasting dish - large enough to fit all in a single layer, small enough to not give them too much extra space. Drizzle with olive oil and sea salt, and roast for about fifteen minutes. (You might want to give the pan a few shakes once or twice during the roasting, to make sure the asparagus roast evenly.)
Take out the pan. Squeeze the lemon over the beautifully green stalks, and sprinkle over the parmesan. Enjoy!