May 17, 2015
Spring has sprung in DC!
Peak cherry blossom season may be over, but the spring produce season is just getting started. Did you know the cherry blossoms were a 1912 gift from Japan?
Asparagus is one of the first vegetables to be ready for summer eating. It’s fresh and gorgeous right now, so it doesn’t need much doctoring, and it goes with just about anything you might serve in the warm weather. Like a glass of chilled white wine 🙂
Today, I have a simple recipe, which, in addition to the asparagus, only needs olive oil, salt, pepper, and lemon juice. If you’re feeling ambitious, you could also add a dusting of shredded sharp cheese, like parmesan.
Roasted asparagus is also a classic brunch dish, perfect for eating al fresco. Simply serve beneath a poached egg, pair with a mimosa, and enjoy!
It’s a great way to welcome summer with open arms.
Tender roasted asparagus topped with fresh lemon juice and parmesan cheese
1 lb of asparagus
1 tablespoon of olive oil
juice of half a lemon
salt and pepper
grated sharp hard cheese such as parmasean
Preheat oven to 375 degrees F.
Cut off the tough ends of the asparagus spears. Lightly coat with olive oil, and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet. Roast, uncovered, until asparagus is tender, about 10 minutes.
Remove from oven, and squeeze lemon juice over asparagus. Sprinkle with parmasean, and serve!