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Asparagus with Parmesan and Lemon

Asparagus with Parmesan and Lemon
This quick and delicious asparagus recipe was provided by Jake and Chelsea Davis of the Root Cellar in Columbia, MO.
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  1. 1 bunch of medium-sized asparagus, about 1 lb.
  2. 2 tablespoons extra virgin olive oil
  3. 2 tablespoons freshly grated Parmesan cheese
  4. 1 teaspoon lemon zest (freshly grated lemon rind)
  5. Salt and freshly ground black pepper
  1. Prepare the asparagus by rinsing them thoroughly, breaking off any tough, white bottoms and discarding them. Cut into 1- to 2-inch sections, slicing the asparagus at a slight diagonal.
  2. Fill a medium-sized saucepan halfway with water, then bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes.
  3. Drain the hot water. While the asparagus is still hot, toss in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
  1. Jake and Chelsea Davis can be found at the Cultivation Station at the North Village Art District's Farmers and Artisans Market in Columbia, MO about once a month, demonstrating easy ways to prepare seasonal produce.
  2. (Originally published June 9, 2013)
MO Deep Roots
For more recipes featuring fresh and local foods you can follow Jake and Chelsea on Pinterest

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