Me and my love is Trying this right now for our Valentine’s day dinner with tbone steak. I’ll let u know how it turns out. This is our first time cooking asparagus. Thanks 🙂
I have made the roasted lemon parmesan green asparagus and it tasted nice. Next time though I will mix the olive oil with the garlic and then in the oven. When taking out pour some lemon juice and all the parmesan on top.Enjoy
The Very best aspaargus ever! I could eat the entire pound by myself! The lemon is the best part!
here in the south of Spain we adore the asparagus, we cook it in many forms and variety, I see your recipe do not hesitate to try, simple and exquisite.
Ingredients:
2 bunches asparagus, (about 2 pounds), trimmed
2 teaspoons extra-virgin olive oil, divided
⅛ teaspoon salt
2 tablespoons low-fat mayonnaise
2 tablespoons shredded Parmesan cheese
2 tablespoons water
2 anchovy fillets, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 chopped hard-boiled eggs, (optional; see Tip)
Directions:
1- Preheat oven to 425°F.
2- Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
3- Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
source :1strecipes.com
