Sunday, September 23, 2012

Cooking From the Pantry - Asparagus



Asparagus is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Alliums cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceous and asparagus in the Asparagaceae. 

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 
 
I have not always been a big fan of asparagus, for me it was an acquire taste.  I am always looking for ways to bring more vegetables into my diet because I now how important it is to have well balance meals.  Eaten raw, their fresh crunchy goodness will delight your taste buds.  Or, enjoy them lightly steamed  or roasted, seasoned with lemon juice for a delicious zing.  

So we are cooking from the pantry today - Roasted Asparagus with lemon and fresh grated parmesan cheese.

Serving Size (6)  Prep Time (10 Minutes)   Cook Time ( 10 - 12 Minutes)


Ingredients

  • 2 pounds Asparagus
  • Juice of 1/2 Lemon
  • Zest of 1/2 Lemon (about 1 tbsp)
  • 2 Cloves Garlic (minced)
  • 1/3 cup fresh grated Parmesan
  • 2 tbsp Olive Oil
  • Salt and pepper to taste


Step 1
Pre-heat oven 400 ° and wash asparagus and let drain.

Step 2
Prep asparagus -  Place the asparagus on your cutting board and cut the tough woody portion off.   The stem thickness indicates the age of the asparagus, thicker stems coming from older plants.  The stalks are thicker and can be a little woody then the small stalks.  The bottom portion of asparagus often contains sand and dirt, so thorough cleaning is advised before cooking.



Cutting off the woody parts


Step 3

Line your baking sheet with aluminum foil for easy clean up.  Add olive oil to pan then add your asparagus, minced garlic and  season with salt and pepper to taste.  Then toss asparagus and make sure all the stalks are cover. Now add lemon juice and zest.  Place in oven and let roast for about 10 - 12 minutes.
 



























Step 4
Serve asparagus - Remove from oven and place on serving plate while they nice and hot, garnish with grated parmesan cheese.  



You know bacon makes everything taste good. Try wrapping them in small batches with bacon.




 


2 comments:

  1. Carol Ann, Your asparagus looks so fresh and delicious! Everything is always better with bacon!!

    I hope you're doing well. I'm sorry it's been so long since we've had the opportunity to visit. It's been nuts around here with all the family illnesses, school and blogging. I've just moved to Wordpress.com and hope to figure out how to do Wordpress.org in the near future. Please stop by and follow my new site and let me know what you think of the new format. www.athomewithrebecka.com

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  2. I will Rebecka and thank you for stopping by. I also want to move my blog soon.

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