When you see asparagus at the grocery stores, it is a sure sign of spring. While there is frozen and canned asparagus year around, there is nothing better that the delicate flavor of fresh asparagus. When I get fresh asparagus in season, I don't want the flavor totally smothered with a lot of ingredients that takes away from the simplistic taste. Here I just bake them in the oven with little olive oil and minced garlic and then season with coarse salt and coarse black pepper.
- 2 bunches asparagus, washed
1 to 2 tablespoons olive oil
Coarse grained salt
cracked black pepper
1 teaspoon garlic, minced
2 tablespoons fresh parsley, rough chopped
2 tablespoons grated parmesan cheese
Note: Toss asparagus with oil, garlic, and salt and pepper as directed above and store in refrigerator until you're ready to bake it off. Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.