Spring Roasted Asparagus
Spring Roasted Asparagus with Asiago Lemon Pepper
1 bunch asparagus, trimmed
2 tablespoons extra virgin olive oil, + 1 teaspoon for misting
1 garlic clove, minced
1 fresh lemon, squeezed
2 tablespoons grated Asiago cheese
¼ teaspoon fresh cracked black pepper
Sea salt to taste
Turn oven broiler on high. Place trimmed asparagus on a baking pan and mist with extra virgin olive oil. Place asparagus under broiler for about 5-6 minutes.
In small bowl, whisk together 2 tablespoons extra virgin olive oil, garlic, lemon, Asiago cheese, fresh cracked black pepper and salt to taste. Drizzle vinaigrette over roasted asparagus and serve.
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THE EMERGENCE of spring always puts a renewed essence of life on the table. Besides a lightened mood for many, our food desires naturally shift as well. We look forward Mother Nature’s freshest bounty and enjoy the anticipation of longer and warmer days. This is the season for spring cleaning so it also brings a great opportunity to “spring clean” our diets and food opportunities. Perhaps our New Year’s resolutions of eating healthier have faded a bit from our memory and we can now have a spring “do over.”
Asparagus has long been a highly prized spring vegetable. It is not only tender and slender but has helped us with our healthy eating repertoire for over 2000 years. It is full of anti-oxidants and has plenty of vitamins as well as a great source of fiber. Adding garlic, lemon and extra virgin olive oil just bumps up the nutritional content to create a fantastic side vegetable to serve your guests and family.
Check out this article in Design Is Magazine
http://www.designisdigital.com/designis/Spring2012?pg=74&pm=2&u1=texterity&linkImageSrc=%2Fdesignis%www.designisdigital.com#pg74
