In the food arena this week, we had this quiche and it's a good thing I usually have a plan for dinner, because we had surprise company to go with it. There was also this pasta....yummy stuff. You can see that I served it with the featured asparagus. I didn't have quite the right shaped pasta, but the elbows worked just fine. And I'm thinking one of the hallmarks of Mom Food is making do with what you have on hand.
Now, on to the asparagus. It's that time of year, and we really like asparagus in this house. I found the recipe in one of my Barefoot Contessa cookbooks. She tends to be a little foo-foo for me, but there are a few basic things of hers that I like, and this is one of them. If I'm having the grandkids for dinner I almost always serve Sugared Asparagus, which is a good way to get them to eat it. However, this is a very easy way to have asparagus for those of us who don't have to have brown sugar on it to make it palatable.
Parmesan Roasted Asparagus
- 2-1/2 pounds fresh asparagus (about 30 large)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. (I usually line the pan with foil for easy clean up.) Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serves 6
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