Isn’t it funny how what we used to despise as kids, we now yearn for as adults? Brussels sprouts, strong cheese, and asparagus- the sound of which, all make my taste buds tingle and my glands salivate. There’s a reason why asparagus is touted as the food of kings. There’s nothing more delicious or satisfying as that first crunch- and then the second, third, fourth and before you know it, you’re left with an empty plate.
Follow along below to see how I like to make my asparagus!
PREP TIME: 5 minutes COOK TIME: 12 minutes
- 1 bunch of asparagus
- 1 clove garlic minced
- 1 tbsp olive oil
- 2-3 tbsp Parmesan cheese
- 1 tbsp Romano cheese
- Juice from half a lemon
To be perfectly honest, whenever I’m making a recipe from another cookbook or blog, I almost always double or triple the mount of garlic that is asked for. When I developed this recipe, I felt a little silly and hypocritical for calling for one measly clove. One really is all you need for this but by all means, don’t let me tell you how to live your life. Add two or three cloves in. Live on the wild side.
A rule I live by in cooking is that if it doesn’t taste good, throw in a whack load of cheese and taste again. I love using the audience-favourite and my staple cheese- Parmesan – for this. But by adding a more bolder tasting Romano to the mix, I really elevated this dish. However, please feel free to omit this if you don’t have it on hand. Finally, a dash of lemon was the perfect addition to balance all the flavours.
- Preheat oven to 400F.
- Cut off the bottom inch of your asparagus bunch. Arrange them in a single layer on a baking tray.
- Drizzle the olive oil onto asparagus and sprinkle with salt and garlic. Roll the asparagus directly in the tray to evenly coat asparagus. Bake for 8-10 minutes.
- Remove from oven, and sprinkle generously with Romano and Parmesan cheese. Bake for 2 more minutes.
- Remove from oven and squeeze lemon over the asparagus.
- Finish with one last sprinkling of cheese (if you dare).