lemon parmesan roasted asparagus
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
Ingredients:
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1 bunch asparagus spears
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1tsp each butter and coconut oil
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1 lemon
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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 βclean 15β (conventional produce that is sprayed less heavily)
7 responses to “lemon parmesan roasted asparagus”
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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 : )
I also use a lot of EVOO (I lived in Greece for two years after all!) However, I like to save olive oil to use in cold recipes and for drizzling, as high heat can damage the phenols it contains. Saturated fats like coconut oil and butter hold up to the high heat of roasting better than monounsaturated fats. http://www.whfoods.com/genpage.php?tname=dailytip&dbid=261
Great tip!!!
My mother makes asparagus… these look like hers! Always great to find something that reminds me of home!
This is one of my favourite ways to make asparagus. You can never go wrong with this combination!
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