Welcome Spring – many of my readers from the north are anxiously awaiting warmer weather – here’s hoping it arrives for you soon.
For many, asparagus is a harbinger of spring. The green shoots are hard to cultivate, but once established over a few years they give a lot of reward for the trouble. It’s simple to prepare by steaming (you can do this in an old percolator, or upright in a tall pot, bound with a string)..
I like to roast them in an oven till brown, douse with lemon juice and melted butter, then sprinkle it with a little shaved Parmesan for a delicious side dish. Add carrot sticks about the same width as the asparagus and roast at the same time to make it colorful and healthy.
Roasted asapargus and carrots with lemon and Parmesan
- 1 bunch (about 1 pound) asaparagus spears, trimmed
- 2 medium carrots, peeled, cut into sticks
- olive oil for brushing
- vegetable spray for pan
- Juice of 1/2 lemon
- 2 tablespoons melted butter
- 3 or 4 gratings off a block of Parmesan cheese
- ground black pepper, optional
Trim and clean asparagus spears. Drain. Lay spears and carrot sticks in a single layer on a baking sheet sprayed with vegetable spray or place on a wire rack over a roasting pan. Brush spears lightly with olive oil. Roast at 400 degrees for 10 to 15 minutes or until beginning to brown. Remove to serving dish and pour melted butter and lemon juice over all. Sprinkle with Parmesan cheese and ground black pepper, if desired.
Makes 4 servings.