I lucked out this week and hit the produce markdown rack at Harris Teeter as they were filling it up. Bags of fresh green beans, mushrooms, and even asparagus. I got close to a pound for just one dollar.
Asparagus is a new vegetable to my house- although my grandfather has grown asparagus on his land as far back as I can remember, I’ve never cooked with it. Did you know that it gets REALLY bushy when it’s past growing season? But if you let it go to seed it will spread all over! He’s always upset when he misses picking some and it overgrows. He really loves his asparagus!
This is super easy recipe and uses things you probably have in your pantry. Find out where Asparagus is on sale this week.
Ingredients:
10-12 Asparagus Spears, trimmed
1 tbsp grated parmesan, reserving some for garnishing.
1/8 tsp garlic salt
Pepper to taste
Olive oil, for drizzling
Directions:
Preheat oven to 400 degrees F.
Line baking sheet with parchment paper.
Place asparagus on paper lined sheet.
Drizzle with olive oil.
Sprinkle with half of parmesan cheese, garlic salt and pepper (to taste).
Bake in oven until fork easily pierces the thickest part of the stem, about 12-15 minutes.
Sprinkle with remainder of parmesan.
Be sure to put all the little crunchy pieces of parmesan on top of the asparagus. Those are the best parts!
Leave a Reply