Arana’s Asparagus Applause
July 21, 2010 in Side Dishes, Vegetables by Joyce Bunderson
When we were in California, our friend Arana G., shared one of her family’s favorites. I’m sure that she could have come up with a better name (she gave it to me without a name), so I got stuck on a bit of alliteration while trying to give it a name. We enjoyed it and thought that you may too.
Arana's Asparagus Applause
By Published: July 21, 2010
When we were in California, our friend Arana G., shared one of her family’s favorites. I’m sure that she could have come up with a …
Ingredients
- asparagus
- extra virgin olive oil
- lemon zest if you don't have lemon oil
- garlic
- kosher salt
- cracked pepper
- balsamic vinegar
- parmesan cheese shredded
- lemon juice
Instructions
- Get out a cookie sheet
- Zest a lemon, if you don't have the lemon-flavored oil.
- Mix extra virgin olive oil with the lemon zest.
- Add asparagus to cookie sheet
- Add sliced garlic on top and kosher salt and cracked pepper to taste
- Liberally sprinkle aged balsamic vinegar (or balsamic reduction) over the asparagus.
- Finally, cover the asparagus with shredded parmesan cheese (reggiano is excellent to use).
- Roast at 425 degrees for approximately 15-20 minutes or until asparagus is cooked but crisp. Squeeze fresh lemon over the vegetables upon removing from the oven.
- Serve your delicious vegetable.
