It might seem weird to you that I am posting an asparagus recipe in the Fall… but I had these pictures taken for a few months now, but never got around to write a post about it. And given I have noticed how many readers we have from the Southern Hemisphere, then it should be just as appropriate to post something that goes with their Spring season starting just now.
The asparagus I grew up with were canned and I usually ate them almost exclusively in a party sandwich like these…
But I have come to develop a great love for asparagus, especially when they’re abundant and fresh in season in every farmer’s market near you. This is an easy delicious recipe to snack on or as a side dish…
½ a bunch of asparagus Salt and Pepper to taste The juice of ½ lemon or lime Olive oil Parmesan cheese
I like to use a grill pan for this… and I like pencil-thin asparagus.
- Clean the asparagus by trimming the end where the asparagus breaks on its own when you bend the stalk. That end will be stringy and not pleasant to eat anyway. You can keep it to flavor some vegetable stock if you want. Season with olive oil, salt and pepper and massage the asparagus to make sure they’re all coated and seasoned.
- Heat grill pan over medium-high heat. Place your asparagus as flat as possible on top of grill pan. Allow them to cook for a few minutes. Turn them around by rolling them on their side so they get grill marks on various sides.
- When they turn bright green, about 4-5 minutes, they’re most probably done. Turn off the stove and squirt some lemon juice on top. Take them off the grill pan and serve, sprinkling some grated parmesan cheese on top to season.