Sometimes I wonder if I can actually take this cooking blog forward and be able to build a loyal readership when I just can’t seem to get into a rhythmic blogging groove. For one thing, I haven’t been consistent in posting recipes the last two years, with the new one often months from the last. I can’t expect readers to come back when I am not always here, right? I have to say, though, I am doing much better on that as I’ve been pretty good about having 2 to 3 new recipes up each week these past couple of months. And then there’s these roasted asparagus. Why TH am I posting this dish, which is so Spring, right smack of Fall? While all the food bloggers I know are up their knees in pumpkin, sweet potatoes and such, I come before you with asparagus!
In fairness (to me), Southern California’s weather has been out of sorts for the longest. Already in the second BER month and we’re still seeing 100 F-plus temperatures. Ugh, El Nino! I am not sure if the current weather has anything to do with it but I am finding asparagus spears in abundance at our neighborhood grocery store. And the young, thin and tender stalks kind mostly! When I saw the vibrant bunch, I just couldn’t resist bringing home some to roast. I slathered the spears with olive oil, minced garlic and chopped basil, popped them in the oven to cook until tender-crisp, sprinkled some good ol’ Parmesan, and oh my sweet! Did they turn out fabulous! So good, I am beginning not to mind the crazy hot temps if it means a never-ending supply of this spring vegetable.
- 2 Pounds fresh Asparagus
- 2 tablespoons olive oil
- 3 to 4 cloves garlic, peeled and minced
- 1 tablespoon basil, chopped
- Kosher salt to taste
- Freshly-ground pepper to taste
- ¼ cup Parmesan cheese, shaved
- Break off tough ends of asparagus. Place in a baking sheet and drizzle with olive oil. Add garlic and parsley. Season with salt to taste and generously with pepper. Toss to fully coat. Spread asparagus in a single layer on baking sheet.
- Roast in a 400 F oven for about 8 to 10 minutes or until tender yet crisp. Remove from oven and sprinkle with Parmesan cheese shavings. Serve hot.