Herbed Asparagus

April 23, 2011

Spring has sprung and that brings one of my favorite veggies in season.I love asparagus! Generally I go super simple with it. A light coating of oil, three to four minutes in the microwave, a squeeze of lemon while steaming hot and serve. As with most vegetables roasting brings out the natural sugars and enhances the flavors. Takes a little more time and effort but well worth the piqued flavor. Grated parmesean was a  tasty twist on my old favorite. Enjoy!

  • 1 lb. asparagus,neatly trimmed
  • 2 T.  olive oil
  • 1 T. butter
  • 2 cloves garlic,very finely minced or crushed
  • 1 t. lemon juice
  • 1 t. crushed rosemary
  • 1/2 t. oregano
  • 1/2 t. basil ( I used the basil found in tubes instead of dry)
  • 1.2 t. white pepper
  • 1/2 t. onion powder
  • 1/2 C. grated parmesean
  • 1/2 t. Weber Lemon Pepper (my fav – your choice!)
  • extra parm and lemon zest to garnish

Pre-heat oven to 350 degrees. In a large saute pan over low medium heat melt butter and olive oil.Saute garlic for about two minutes.DO NOT BURN or you will have to toss this (I know I say this in every recipe with sauted garlic – I cannot stress how  even slightly burned garlic will ruin the taste of your dish).Add lemon juice, rosemary, onion powder, basil, oregano, white pepper,and lemon pepper to the oil and garlic.Saute for one minute.  I wish the page was scratch and sniff- the whole house smelled amazing.

Add asparagus to saute pan and toss very well- coating all pieces with  the savory oil.Saute 5-7 minutes on medium heat for one pound of asparagus

Add the cheese to the pan and quickly toss to incorporate.

Roast in oven uncovered another 5- 7 minutes depending how thick your stalks are ,and how crispy/soft you like them.

Transfer to your serving plate if you have used your saute pan to roast ( I prefer roasting in the saute pan and transfering to a nice clean serving plate).Garnish with a few grates of parm and a few shavings of lemon zest. This took asparagus to the next level for me!


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