Asparagus is one of my most loved vegetables, particularly in the spring. We frequently eat it arranged basically with only a little olive oil, salt and pepper.
However, I LOVE the lemon, Parmesan, and garlic seasons in this variant and on the off chance that you take only an additional moment or two to grind some crisp Parmesan, mince a few cloves of garlic, and juice a lemon, you can have a noteworthy and fantastically tasty broiler simmered asparagus side dish that is ideal for a vacation supper or even only your normal weeknight dinner.
It runs superbly with skillet burned steaks, broiled chicken, or flame broiled entire fish.
Ingredients :
- 1 bunch asparagus
- 3-4 tablespoons olive oil
- Kosher salt & freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 3 tablespoons freshly grated Parmesan cheese
- Juice of 1/2 a lemon
- Heat oven to 425 degrees.
- Wash the asparagus and trim the bottom inch of so of each stalk to get rid of the tough, fibrous part. A good way of telling where you should cut is to bend one stalk of asparagus toward the bottom until it snaps off. Then lay it next to the rest of the asparagus and cut them all to be the same length.