parmesan roasted asparagus
I’ve spent the last two days, and I mean all day – never leaving the house; scanning old pictures onto my computer. It’s satisfying, but my neck and back are barking – loudly! I think a massage is in order for a Labor Day gift to myself. This scanned picture is of my two little chefs back in 1994. Marissa is 6 and Connor just 2 1/2 years old. One of their most loved vegetables is asparagus and this is their favorite way to have it prepared. The thing I like about it – it’s quick and easy. If you end up having it as often as we do, be sure and double or triple the Parmesan-Butter mixture and either refrigerate or freeze. Another great thing, there is no need to blanch the asparagus first, it is perfectly tender-crisp when it comes out from under the broiler. Sorry the pictures below are a bit out of focus and have so much glare, I think it’s the aluminum foil’s fault, but be sure to use the foil, otherwise the pan is a huge pain to clean.
Parmesan Roasted Asparagus
1 pound fresh asparagus, ends snapped
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (packed) grated Parmesan cheese
3 tablespoons minced fresh basil leaves
2 large garlic cloves, peeled and finely minced
Zest and 1 tablespoon fresh lemon juice from 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper, to taste
Arrange asparagus on foil-lined baking sheet in a single layer. Preheat broiler.
Place butter in a small bowl, using a fork, mix in Parmesan, basil, garlic, lemon zest, lemon juice, Dijon, and Worcestershire sauce. Season to taste with salt and pepper.
Using fingers, drop butter mixture over asparagus, distributing evenly.
Broil asparagus until topping bubbles and just begins to brown, about 3 minutes. Use a large metal spatula to transfer asparagus to serving platter. Serve immediately.