Olive Oil, Lemon & Parmesan Asparagus
I love asparagus and whilst I was doing some ‘research’ on Pinterest during the week, a fellow pinner was pinning all things asparagus and I developed a bit of a craving for it! So I picked up a generous handful when I was at the market and managed to find a farmer who was selling large, thick, individual stalks, (I like to be able to choose my own!). I cooked these little beauties and took a few snaps before digging in.
They were so succulent with that perfect amount of crunch that I ate the whole lot and dinner was only about an hour away. So good! I kept the bottom of the stalks on for the photo as I loved the colour and feeling it gives – like its just been pulled out of the ground. I cut if off before I ate it though. If you like your asparagus a little crunchy like I do, find a bunch that has thick stalks.
1 fresh bunch of asparagus
1 tablespoon hot water
1 lemon, halved
1/4 cup parmesan, grated
Salt and pepper
Preheat the oven to 200 C (400 F). Wash and trim the bottoms of the asparagus. Place the asparagus in a baking tray and pour over the asparagus a tablespoon of hot water (this helps it to not let them dry out). Bake in the oven for 10 mins.
Remove from the oven and arrange on a serving plate. Drizzle a decent amount of olive oil over the asparagus Jamie Oliver style, (as much as you fancy and then some more). Squeeze both halves of the lemon over the asparagus, sprinkle with parmesan cheese and salt and pepper to taste.