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As I was driving through the downtown district in Apex, I saw the sign for the Farmer’s Market that will open here this Saturday, April 4.  According to our local weather report we’re supposed to have beautiful weather this weekend which means a local outing with the kids to pick up some farm-fresh vegetables and other homemade treats.

I’m not sure if we’ll see any asparagus this weekend, but I picked some up yesterday and plan to roast it and serve it as part of our dinner this evening.  The fresh-grated Parmagiano-Reggiano cheese makes it even better for both the adults and the kids.  With asparagus coming into season right now, this is one of the best times to begin using it in your menu planning.

Roasting asparagus is simple to prepare and always yields delicious results.






1 bunch asparagus, washed and trimmed

1 medium shallot, minced

1 tbsp good quality olive oil

3 tbsp freshly grated Parmagiano-Reggiano cheese

Kosher salt and freshly ground black pepper


Pre-heat oven to 400.

Toss asparagus with olive oil, shallot and grated cheese on baking sheet (jelly roll pan).  Using your hands is the easiest for this step, though messy.  Season with salt and pepper.  Spread asparagus out on pan and into one layer.  Roast in oven for 10 minutes or until asparagus is tender when pierced with a fork and cheese is melted.

Yield:  4 servings

Kitchen Note:  Leftover roasted asparagus is especially good on a salad the next day or inside of a cheese omelet (consider gruyere for this).