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!
Lemon Parmesan Roasted Asparagus
1 bunch asparagus spears
1tsp each butter and coconut oil
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.
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)