Asparagus is in season, which means not only is it in abundance, but it is typically a pretty good deal at the supermarket. And it should continue to be for a few months.
Asparagus is one of the few veggies I didn't grow up eating. We ate a variety--okra, rutabaga, beets, and all kinds of squash--but I never once remember eating asparagus. I've asked my parents about this, and one of them (my dad, I think) had only ever had canned asparagus, and so determined he didn't care for it. As a result, my mom never made it. I think they eat it often now, though.
Despite my childhood deprivation, I LOVE this vegetable. I actually started a patch of it in the garden of our old house. Hopefully the new owners are reaping the benefits of my labors. My favorite way to prepare asparagus is roasting it. And this recipe is a fail-safe favorite. The stalks are tender, but not slimy, well-seasoned, and pretty to present.
Here's the how-to, followed by the recipe:
Cut woody ends off asparagus stalks. In a large bowl, toss together asparagus, scallions, oil, salt, pepper, garlic powder, and shredded Parmesan cheese.
Spread coated stalks on a roasting pan. Scoop up the scallions and cheese that are left in the bowl and spread across the top of the asparagus.
Here they are, ready to go in the oven. Roast at 450° for 15 minutes.
Serve warm. Asparagus are one of the few foods that are appropriate to eat with your fingers. Did you know that? I still use a fork sometimes, though.
Parmesan and Scallion Roasted Asparagus
1 lb fresh asparagus
1/4 cup avocado oil (olive or canola work, too)
1/4 teaspoon sea salt
Pinch of ground black pepper
1/4 teaspoon garlic powder
3 scallions (green onions), chopped
1/2 cup shredded Parmesan cheese
1. Preheat oven to 450°. Chop tough, woody ends off the asparagus stalks. I usually take about 2 inches off.
2. Toss all ingredients together in a large mixing bowl, completely coating the asparagus in the oil and spices.
3. Spread the asparagus in a row on a large roasting pan. It is okay for them to touch and overlap some. Scrape the bowl for the excess scallions, cheese, and oil. Spread this across the top of the row of asparagus.
4. Bake 15 minutes. Remove immediately, and serve promptly.