N. Renee Brown

Part-time Author, Full-time Book Junkie

A Little Taste: Weekend YUM!

I got some great asparagus the other day, and tonight I’m going to make my famous Parmesan Asparagus!

Parmesan Asparagus

1lb (give or take) asparagus
1/4 + 3 tsp (reserved) Parmesan cheese (I use the Parmesan-Romano mix from Kraft, it really is the best for this)
A dash of Olive Oil
Handful of grated Asiago Cheese
A dash of garlic
A generous dash of FRESH pepper
A stingy dash of salt

Preheat the oven to 375 degrees.
Wash the asparagus and trim the ends. (Dad always said, if you run a sharp knife through the end and you’ve got to push it’s too tough, go up about half an inch and try again. When your knife goes through with little resistance you’ve got the best part of the asparagus!)
Place the asparagus in a pan, and drizzle it with Olive Oil.
Mix the asparagus so each piece has a little Olive Oil on it.
Add the Parmesan and Asiago Cheese, fresh pepper, salt, and garlic powder mixing the asparagus to coat all the pieces.
When done, top with the last of the Parmesan cheese.
Bake until the asparagus is limp enough for ya…I usually let it go about half an hour before I can’t help myself and call it done.

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    2 comments already | Leave your own comment

  1. 3/5/2011 | 8:54 pm Permalink

    Oohh, I’ve been wanting to get this recipe from you for a while. I’m going to make this tomorrow!

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    • 3/9/2011 | 5:09 pm Permalink

      Just be careful with the shredded cheese…it melts and the oils get to be overwhelming. The “powdered” cheese works much better with a generous smattering of shredded.

      I’m going to try this WITHOUT oil next time, I’ll tell you how it turns out.

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