There are a few non-negotiables that make this dish perfect: the peeling off the woody bottoms of the asparagus spears, the blanching in salted water and the quick roast at the end. If you just roast the asparagus in the oven, the asparagus will be tough. This recipe was inspired by Ina Garten.
Looking for more ways to use up your asparagus?
– Carolyn
Serves: 4
Ingredients:
- 1 bunch of asparagus
- 2 tsp kosher salt or 1 tsp sea salt (for the water)
- 2 tbsp melted unsalted butter or olive oil
- 2-3 tbsp grated Parmigiano-Reggiano
- 2-3 tbsp grated pecorino cheese
- 2 tsp freshly and coarsely ground black pepper
- 1 tbsp Maldon sea salt
- ½ lemon
Instructions:
Step 1
Preheat oven to 450°F.
Step 2
Bring a skillet filled with water to boil, add the salt.
- While the water is boiling, snap off about 1 inch from the bottom of each asparagus spear and then, using a vegetable peeler, peel about 2 inches from the bottom.
- Boil the asparagus for 3-4 minutes, drain and dry.
Step 3
Place the asparagus in an oven-safe serving dish, drizzle with the butter or olive oil and sprinkle with the cheeses and pepper.
Step 4
Bake for 5 minutes.
- Remove from the oven, sprinkle with Maldon salt and serve with a squeeze of lemon.
