Happy Fourth of July! I feel like I should be posting a meaty, grill-type recipe on this day that is famous for barbecues and hamburgers, etc. Instead, I’m going to give you a recipe for asparagus. Not very Fourth of July. I apologize. It almost seems sacrilegious, but you’ll thank me for this simple, tasty way to prepare this seasonal and local vegetable.
This recipe was given to me on the golf course by a dear friend. Even on the golf course, I just can’t stop myself from thinking about different ways to prepare food. I know I should be concentrating on my game ( and believe me, I really should be concentrating) , but I always end up talking about food in some way or another every time I’m on the course, especially with this aforementioned dear friend. We talk about restaurants, dinner parties, our mother’s recipes, anything at all related to food. One day, between the 9th and 10th hole, she told me this fabulous way to make asparagus. I wrote it on the back of a scorecard, and this is the only way I make asparagus now. It doesn’t get any easier or tastier.
This will make a very nice side dish to anything you might be grilling this summer, especially if you’re just coming off the golf course and want to serve something tasty and quick with a nice presentation. Fore!
2 bunches of asparagus
5 TBSP of olive oil
2 tsp sea salt ( or any really, good salt) I’m loving Celtic Sea Salt. It really adds to the flavor.
freshly ground pepper to taste. I use about a teaspoon.
1/4 cup of freshly grated parmigiano reggiano cheese
1. Preheat oven to 400 degrees
2. After preparing the asparagus by washing and cutting off the tough ends, dry well and spread out on a baking sheet.
3. First sprinkle the salt and pepper over the asparagus. Then drizzle the oil.
4. Toss well to coat with the oil and salt and pepper. I use my hands to do this.
4. Put in oven for about 7 or 8 minutes. Then shake the pan to slightly turn the asparagus. Cook another 10 minutes or so, checking every so often (maybe give another shake) for desired doneness. This timing will definitely depend on the size of your asparagus spears. The very thin ones will take less time, and the thick ones will need more time. Also, I like crunch in my asparagus. You might like them more well done.
5. Arrange on plate while still hot. Sprinkle with the grated cheese, using more or less according to your preference.