Tuesday, May 11, 2010
Mark Bittman, I love you. *Asparagus*
It's that time of year when asparagus is as it should be and everything seems right in the world.
Yesterday Jack and I hit up a local farmer's stand and what did our wondering eyes behold, but freshly cut asparagus gleaming in the early morning sunshine!!!!!
Here is a recipe that does justice to the wonderful flavors this veggie has to offer, and it takes less than 15 minutes to make!! I am going to just paraphrase Mark Bittman's recipe from his cookbook "How to Cook Everything".
Preheat your oven to 425 degrees.
Snap your spears so they break at the natural point
Drop the spears into a dish where they can all lay down flat, cover with water, dump about a tablespoon of salt in there, mix it up and microwave for about 2 minutes.
Take them out, drop them in cold water, dry them off.
Lay the asparagus spears in a buttered casserole dish, cut up about 2 tablespoons of unsalted butter and scattered over the top, pour about a cup of freshly shredded parmesan on top. (I use asiago, parmesan, fontina and pecorino romano b/c I love cheese)
Bake about 10-12 minutes, until the cheese is browning. Take it out and add more cheese if you want.
Season with some freshly ground black pepper and coarse salt if you wish, but I omit the salt b/c the cheese is salty enough for me.