May is National Asparagus Month. There are plenty of ways to prepare this succulent stalk, but the best way is the simplest way! To celebrate, give this easy recipe from foodandwine.com a try. It pairs well with any protein.
Ingredients
- 1 small lemon
- 1 tablespoon olive oil
- 2 medium garlic cloves, grated to equal 1 teaspoon
- 2 bunches (about 2 pounds total) fresh asparagus, about 1/3 to 1/2-inch in diameter, trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, softened
- 3 tablespoons grated Parmesan cheese (about 1/3 ounce)
- ¼ cup chopped mixed fresh tender herbs (such as basil, tarragon and flat-leaf parsley)
Directions
- Preheat oven to 400°F.
- Grate lemon zest into a small bowl; stir in oil and garlic.
- Cut ends off lemon and discard. Slice lemon into thin rounds.
- Toss together asparagus, lemon slices and oil mixture on a large, rimmed baking sheet.
- Sprinkle with salt and pepper; toss to evenly coat.
- Spread out in an even layer on baking sheet.
- Bake asparagus for 8 minutes.
- Meanwhile, mash together butter and cheese in a small bowl until combined.
- Remove baking sheet from oven and spoon butter mixture evenly over asparagus.
- Toss using tongs until evenly coated and mixture forms creamy sauce; spread in an even layer.
- Return asparagus to oven and bake until crisp-tender, about 5 minutes.
- Transfer asparagus to a serving platter and spoon butter mixture from baking sheet over asparagus.
- Sprinkle with herbs.
* When you add the Parmesan butter, be sure to toss until a sauce is formed to prevent the cheese from forming clumps as it cooks.