Last month, when it was minus thirty outside and it felt like winter would never, ever end, I went grocery shopping and saw in the produce aisle asparagus on sale. Signs of spring! My husband grew up in a place where asparagus grew wild and to him, springtime was ushered in by the sight of asparagus poking through the soil. I'm happy enough to see it in the produce section.
For me, seeing asparagus on sale in the grocery store is like seeing those first few leaf buds on the trees or witnessing my brave and hardy daylilies pushing through the soil. It might not feel like spring outside, but seeing those beautiful green stalks of asparagus for non-outrageous prices means that it is spring somewhere. I immediately brightened, despite the frigid cold weather and piles of ice and snow everywhere.
This recipe is a true taste of spring, enhanced by the sunshiny lemon flavour and the incomparable taste of the Parmesan. It's a perfect side dish that makes me think even more fondly of spring.
Ingredients:
Preheat oven to 425 degrees. Cut woody ends off asparagus; set in a rimmed baking dish, casserole, or roasting pan. Drizzle asparagus with olive oil and toss to combine. Spread asparagus in a single layer in the baking dish or casserole. Squeeze 1/2 lemon (or lemon juice) over top, sprinkle with Parmesan cheese, and season with sea salt and black pepper. Roast in oven for 20 minutes, serve immediately.
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