It's this pan:
|I am a good pan!
Okay. Roasted Asparagus with Lemon and Parmesan. In short: yum. I mean, it's sort of ridiculous to do anything to asparagus, because it's so crazy good already, but this is the kind of recipe I pull out when we're pretty far into the season, and the kids are kind of hitting their limit of steamed asparagus with dip, which is what I make for a solid month before moving along. And they're just crazy good: burnished golden and just a little unctuously cheesy, just a little bracingly lemony, simultaneously rich and refreshing, tender and still crisp. Perfect. The kids and I ate them all in about 45 seconds ("Daddy doesn't love them as much as we do," is how we seemed to justify the omission of saving any for Michael), and Birdy declared, "If I were an octopus with opposable thumbs, I'd give it 8 thumbs up." Does it get any better than that? I mean, assuming there are no centipedes in the house.
Roasted Asparagus with Parmesan and LemonServes 1-4
Active time: 5 minutes; total time: 17 minutes
If there were someone you knew who didn't like asparagus, this might be one of those conversion experiences. I mean, if you don't like something that's roasted with cheese on it,
1 bunch of asparagus (I like the nice thick ones)
2 tablespoons olive oil
½ teaspoon kosher salt
½ cup freshly grated parmesan
Juice of ¼ of a lemon
Heat the oven to 450.
Wash the asparagus, trim or snap off the bottoms, then dry them briefly on a dish towel.
Toss them with the olive oil and salt and roast them until they are starting to color and seem mostly tender when pierced with a knife--around 10 minutes (thinner ones may take less time, so you might want to check them at 5).
Sprinkle the cheese over the asparagus, toss again, then roast another 2 minutes until the cheese has turned into a kind of molten golden coating.
Squeeze the lemon over it, taste for salt and lemon, and serve.
|Have you noticed how phallic the spring is? Everything shoving all tumescently out of the ground, the trees all smelling vaguely jizz-like? I see why it's the season of lovin'.
|Oiled and ready to roast. I like the pan so much that this photo fills me with affection.
|Roasted and sprinkled with cheese. If that doesn't look to you like it's going to be good, then it probably won't be. Me? I am personally salivating. There are probably no other ways to salivate.