Asparagus with Parmesan – ChatterRecipe May 2013
Asparagus with Parmesan
Taurus certainly loves the finer things in life, and naturally that includes, fine wines and dining. But fabulous food doesn’t always have to be complicated; instead it can simply be about enhancing the flavors of the best, fresh ingredients that are in season. Taurus is the sign of the zodiac that says, “I have, I have the fruits of the earth in my hands” because they are the gardeners of the zodiac, and they love to grow, whether it is food, flowers or vegetables. Asparagus is one the Taurus vegetables, so our recipe this month is Asparagus with Parmesan, and if you’re a Taurus, you’re probably an Asparagus lover! Here’s a simple and simply delicious recipe (serves 4) for all you Asparagusfans out there.
Asparagus is a spring vegetable, once classed as part of the Lily family. And even though there is still a debate as to the validity of this observation, if you’ve ever wondered why your pee smells after you have eaten Asparagus (and I know many of you have), it is because certain compounds in the vegetable are metabolized to produce Ammonia (and we all know that smells pretty pungent) as well as various Sulfur-containing degradation products (and we know that isn’t exactly the nicest smell on earth either – think of rotten eggs…). However, Asparagus has been recognized for its beneficial cleansing and medicinal properties for many years. By neutralizing the Amonia, it helps us feel less tired, it also acts as diuretic and is a great source of Vitamin C and Potassium.
1¼ lbs Asparagus
1 cup Parmesan Cheese (grated)
Extra Parmesan Cheese (shaved – optional for more garnish!)
1 Lemon (cut into wedges)
A few sprigs of Parsley (as garnish)
For the Marinade:
2 tablespoons Olive Oil
1 tablespoon Dry White Wine
1 teaspoon White Vinegar
3 Garlic Cloves (crushed)
¼ teaspoon Herbes de Provence (or dried herb of your choice)
Salt & Black Pepper
Trim the woody ends from the Asparagus – if you take one spear and bend it, it should break right about where the “woodiness” ends and the goodness begins! Make the Marinade by combining the Olive Oil, White Wine, Vinegar, Garlic, Herbs, Salt & Black Pepper. Then toss the Asparagus in the Marinade, cover and let sit for a further 15 minutes.
Heat the oven to 400 degrees. Sprinkle the grated Parmesan Cheeseonto a large plate and then roll each spear of Asparagus in the Cheeseto coat it. Arrange the Cheese-covered Asparagus in a single layer in an ovenproof dish and then bake for 15-20 minutes, until lightly browned and sizzling hot. Garnish with the wedges of Lemon and a few sprigs of fresh Parsley and serve with your favorite fish perhaps, or even as an appetizer! And if you love your Cheese, you can always add some extra shavings of Parmesan on top! Easy peasy, lemon squeezy!