Asparagus is here! Asparagus is here! There are several ways to cook asparagus. You can even eat it raw, but my fave is roasting. Here’s a fast and easy technique I use to make the perfect side dish.
1 bunch asparagus, woody ends removed
Salt and pepper
Wash asparagus and pat dry. Remove the woody ends with a knife or break about an inch off with your fingers. Roll asparagus in a bit of oil on a rimmed sheet pan. Sprinkle with salt and pepper. Adjust oven to the highest rack just below broiler. Broil for 3-6 minutes, checking every 2 minutes to roll asparagus. It took me 5 minutes for the perfect roast. Just after removing the pan from the oven, sprinkle with lemon zest and juice of 1/2 lemon, followed by freshly grated Parmesan.
Asparagus is not easy to pair, so I thought why not use this as my first! Yes, I will be including suggestions for beverage pairings with some recipes. I have been a cocktail and spirits educator with an extensive wine background tor the last 8 years.
Cheverny Domaine de Montcy $26.50.
This wine is from the Loire valley in France and is primarily the Sauvignon blanc grape. I picked this up at
Extra Virgin, an Olive Ovation. Marriane is the owner and helped me pick this out to pair with the asparagus, and man it’s a great pairing! Asparagus needs acid to shine here and this wine delivers.