|I love asparagus!|
I love asparagus in spring! I’m finding wonderfully tasty asparagus at the Farmer’s Market right now. Both the pencil-thin asparagus and the big jumbo stuff are tasting great.
A few days ago I got a couple of bunches of the jumbo variety and peeled them from the woody end up to about the last two inches of the tip end. I tossed them with some melted butter, a little olive oil, slivered garlic, some hand-torn basil, coarse sea salt, and cracked black pepper.
I laid the asparagus out on a parchment paper-lined sheet pan and roasted it at 425 degrees F for about 20 minutes until cooked through and slightly browned.
I topped it with some excellent aged parmigiano reggiano, freshly grated.