I don’t think I’ve ever been so excited to see spring veggies at the store. Surely it must mean that spring will really come and stay for a while. This winter has been a rough one for many reasons. I’m super excited to show you this lovely spring dish as well as show you how to cook asparagus.
Until a few years ago, when we first got a CSA food share, I didn’t really love asparagus. It seemed that most of the time when I ate it, it was rather mushy and bland. When we signed up for the CSA, I was forced to make lots of things with veggies that weren’t always my favorites. The great thing about that is that I learned how to cook a bunch of them and cook them well, so they tasted absolutely delish!
In my opinion, cooking asparagus can go wrong really quickly because you don’t want it to be too al dente but you also don’t want it to be mushy. I’ve worked up a recipe for perfectly cooked and totally delicious asparagus. Want some? Well come on…let’s get cooking.
To make asparagus this way, you will need a heat proof pan. When we had been married 5 or 6 years, we bought a set of All-Clad (affiliate link) pans for our anniversary gift to each other. They were pricey but so worth the cost. They cook so well and because we bought the stainless steel set, they have no coatings or chemicals. Works for me. They are also oven proof.
I’ve got the full recipe for you at the bottom of this post, but you will start by melting butter in your oven proof pan. By the way, when you prepare the asparagus, just snap it to get rid of the woody end. The woody end won’t be as tasty or cook as well. Wherever the asparagus naturally snaps is the perfect point to cook the top half and compost the bottom half.
After sauteing the asparagus, sprinkle with your grated Parmesan cheese as well as salt and pepper to taste. Then you will bake it in the oven and finally broil it. It is all so quick and easy. Done and ready to serve!
Let me tell you it is so delicious! The asparagus should have just a twinge of crispness to it. When added with the butter, Parmesan, salt and pepper…oh my . It totally enhances the natural deliciousness of the asparagus. I promise you won’t be disappointed. Perfect side dish to go with any spring meal or Easter meal you have planned. Maybe with some roast chicken or honey glazed ham, delicious bread and my olive oil and herb dip. Yum! I’m getting hungry.