Last weekend was the first in a while that the weather has been dry and nice enough, and I haven’t been sick, for me to get out in to the garden. Both days a lovely chunk of time was spent digging in the dirt getting all the bed prepared for planting. Mission accomplished.
On Sunday as I was weeding the herb bed where the tulips, daffodils, and hyacinths are currently providing me with beautiful perfume and color I started thinking about dinner. My husband was doing a spring cleaning of the grill, I had chicken out that I was going to bake, hmmm what vegetable did I want to have. Spring means asparagus of course. And since the grill would be nice and clean how about grilling instead of baking. Oh yes, dinner was coming together nicely.
Given that I’m a big citrus fan I though Lemon Pepper Grilled Chicken, Red Potato Salad and asparagus – oh yes – Lemon and Parmesan Asparagus. My daughter loves cheese, but asparagus not so much… but if I put cheese on it….a win for the mom column.
When I posted about what I was making for dinner on Facebook (sorry for making you all hungry – again) I got a few request for the asparagus recipe. So…..here ya go.
Lemon and Parmesan Asparagus
1 bunch asparagus, ends trimmed
pinch of salt
a few grinds of black pepper
zest of 1/2 lemon
olive oil – enough to coat the asparagus
1/2 cup Parmesan cheese, shredded
Preheat oven to 350 degrees. Coat asparagus with olive oil and then sprinkle with the salt, pepper and lemon zest. Gently toss together. Spread the asparagus on a baking sheet. Bake for 10 minutes. Remove baking sheet from oven and sprinkle the Parmesan over the asparagus. Place back in the over for another 5 minutes or so or until the cheese is melted and turning golden brown.
Side note: Since making this I’ve found a few recipes online that are very similar. So while I came up with on my own – I don’t dare say it’s my recipe as it seems this delicious combination of springtime flavors have been around for a while. Guess this just means I have good taste.