This time of year sees the homegrown crop of asparagus hit the shelves.
Usually asparagus just gets a quick steam or boil, a knob of butter and served as an accompanimaent. Leftovers tend to end up in an omelete or salad.
However of late, I’ve been cooking and eating asparagus as a dish in it’s own right as a quick and tasty snack
- 1x bunch of asparagus (12 spears)
- Squeeze of lemon
- Couple grinds of salt & pepper
Trim the bottom 2cm or so off each spear as it tends to be a bit woody. Peel the bottom third of each stalk to remove any tough skin.
Blanch the spears in boiling water for no more than 1 minute then cool rapidly in cold water, iced water is good.
Pat dry and preheat the oven to 200C.
Arrange the spears in an ovenproof dish and drizzle with lemon juice. Season with salt and pepper. Shave strips of parmesan and lay on top of the asparagus.
Pop into the oven for 5-10 mins until the cheese has melted.