Fresh asparagus spears are roasted and lightly seasoned with lemon and Parmesan cheese – a quick and easy side dish.
Hi there, I hope you had a good weekend! Mother Nature certainly didn’t get the March memo and gave us a few inches of snow instead, but daylight saving time begins in just a couple of days so that’s reassuring and something to feel excited about.
Another exciting thing happening on my end…we saw an apartment on Friday and liked it a lot so we are most likely going to sign a new lease soon. But then reality hit me – moving is a lot of work and not to mention, we each have a TON of stuff to pack/get rid of/put away in storage! Plus, my kitchen supplies and photography equipment! I just hope they will survive yet another move unscathed. #howtopackakitchenaidmixer #helpmeplease
In other news, this Meatless Monday recipe I have for you today is a new-to-me vegetable side dish that takes less than 15 minutes to prepare and cook. I like to serve some sort of vegetables with my meals and especially so when I’m having a hearty meat or pasta dish. Having gone through a garlic green beans phase (literally made that every other day), I was in need of new vegetable recipes and Ina came to rescue! Except for a lobster corn chowder recipe that didn’t turn out, Ina’s recipes have worked for me quite well and this one is no exception.
Sweet asparagus is roasted until tender and then topped with savory Parmesan cheese and finished with fresh lemon juice to give it a zesty brightness. This dish makes for a great side or a vegetarian lunch!
- 1 lb asparagus, trimmed
- 1 tbsp olive oil
- 1 tbsp unsalted butter, melted
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
- ¼ cup Parmesan cheese, grated
- Preheat oven to 400F.
- Arrange asparagus in a single layer on a baking sheet. Drizzle with olive oil and melted butter, and sprinkle with salt and pepper; toss gently.
- Roast for 10 to 15 minutes, or until tender.
- Sprinkle with lemon juice and Parmesan cheese, and serve immediately.