lemon-parmesean roasted asparagus

roastasparagus1

 

One time in college I tried canned asparagus. That was not a good experience. Poor asparagus- they never wanted to go in that can anyway. I’ve since figured out how to honor their deliciousness.  This is hardly a recipe, just a method that works great with any vegetable you might have waiting patiently to be used up!

Ingredients:

  • 1 bunch asparagus spears
  • 1tsp each butter and coconut oil
  • 1 lemon
  • Pecorino Romano or Parmasean Reggiano (optional)

 

Preheat oven to 400. Wash asparagus and remove the ends (they will snap at their natural breaking point). For any especially fibrous stalks, shave with a vegetable peeler.

 

asparagusstep1

Line a baking sheet with foil and arrange asparagus in a single layer. Melt the butter and coconut oil, drizzle on the stalks and roll to coat. Sprinkle with salt, pepper, lemon zest, and cheese. Roast for 15-20 minutes. Finish with a squeeze of lemon juice.

 

If you’re feeling really fancy, you can make a sauce to drizzle over the asparagus by browning some butter in a saucepan for about 3 minutes and then stirring in a little Balsalmic vinegar.

 

Note: when using the zest of any citrus fruit, make sure you choose organic. Non-organic citrus fruits are sprayed with pesticides and fungicides during the growing process as well as before shipping and storage. Since you are eating the exterior of the fruit, this is especially important. If you’re still trying to work organic into your budget, asparagus is included on the list of “clean 15” (conventional produce that is sprayed less heavily)

 

All photographs, recipes, and articles on this site are my original creations and may not be copied or republished in any form without my permission.

7 Responses to “lemon-parmesean roasted asparagus”

  1. Sounds yummy!! We had asparagus recently and cooked it similarly, though I just used olive oil (instead of butter and coconut oil). I like the idea of a balsamic vinegar sauce – thanks for sharing : )

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