Skillet Roasted Asparagus Recipe
Skillet roasted asparagus is my favorite way to prepare one of my favorite vegetables. It’s easy, looks a little fancy, and it tastes better than a simple recipe should taste. I thought I’d post this early this week in case you want to try it for Easter dinner.
I’m hoping to have fresh asparagus a little earlier than usual this year. We never have our fill ofit before we have to stop cutting and let the plants regenerate energy for sustainability. I’m going to expand the asparagus bed again this year. It’s simple. You dig a trench, work lots of rich compost into the soil, and plant. As the plant grows you cover it with a little soil. The hardest part of growing asparagus is keeping the bed weeded. I didn’t realize how important this is until I weeded a horribly neglected bed in August and had a flush of fresh spears.
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Skillet Roasted Asparagus
Prep time: Cook time: Total time: Serves: 6
- 1 pound asparagus
- 1/2 cup olive oil
- 1-2 tbls lime juice
- 1 tbl Kosher salt
- 1/4 cup Parmesan cheese
- Mix the olive oil, lime juice, salt and one-half of the cheese. Let sit for 20-30 minutes. Taste the mix. Adjust to suit your tastes.
- Heat the oven to 425°.
- Snap the woody ends off the asparagus. TIP: grab a handful at a time and snap. They’ll snap where they should and you’ll save a lot of time. If you need to wash the asparagus be sure to dry it completely.
- Heat the cast iron skillet on the stove top until a drop of olive oil sizzles. Turn off the heat. Place the asparagus in the skillet, pour oil over the spears, and sprinkle the rest of the cheese on top. Bake for 10 minutes.
- Move the asparagus to a serving dish and top with the oil mix. Scrape the cheese bits out so you don’t miss any of the deliciousness. Soak up the oak with a piece of crusty sourdough bread!
Skillet roasted asparagus, my favorite early June vegetable dish!