by Sherri Meyer, Corporate Dietitian
As I sit here on this dreary rainy day, I am dreaming of sunshine and spring menu planning. Fresh strawberries, crisp lettuce & of course asparagus, just to name a few of my spring favorites. Last week at the farmer’s market I saw signs of spring popping up with fresh ripe strawberries for sale (granted, they were from North Carolina, not Virginia, but it is a sign of what is to come). As I have gotten older, I have developed a much greater appreciation for the simplicity of fresh, local food. Additionally, fresh produce is loaded with vitamins & minerals & offers a whole host of health benefits. This recipe will most definitely be prepared in my house after the first sighting of asparagus at the Lynchburg Farmer’s Market.
Roasted Asparagus with Lemon Zest & Cheese
· 1 pound asparagus (skinnier may be better)
· 1 tablespoon extra virgin olive oil
· 1-2 tablespoons finely grated hard cheese, such as 3-year gouda or parmesan
· 1 tablespoon lemon zest, plus lemon slices for garnish
· Salt & pepper to taste
1. Preheat oven to 450°F. Fit a baking sheet with parchment paper.
2. Cut the last inch from each stalk of asparagus and discard. Spread stalks out on the prepared baking sheet. Drizzle with olive oil, using a pastry brush to coat each stalk, or simply turning the stalks over with a fork until they are well coated. Sprinkle with cheese and lemon zest, and then season with salt & pepper.
3. Bake for 10-13 minutes, until tops of the asparagus, start to turn crisp and stalks are bright green. They should be tender through. Serve hot, with lemon slices for garnish.
Source: Foraged Dish