Parmesan Asparagus Spears
After such a long and unpleasant winter, I’ve been really, really savoring the return of warm weather. The twiggy trees outside our apartment are now lush with foliage, the sun is up when we awake and its light lingers in the sky long after we’ve arrived home from work, and laundry goes so much faster since sweaters and jeans have been replaced by tank tops and light, swishy skirts. ‘Tis the season of sunglasses and short haircuts and flip flops and farmer tans (the only kind of tan I get, thank you).
But above all else, ’tis the season of local produce, each week appearing in more abundance and variety at farmers markets around the city. And though leafy greens tend to be the very first fresh items available, the truest harbinger of the coming summer bounty is the mighty asparagus spear.
These tender shoots are the rock stars on the local produce stage, producing a short-lived but iconic album every year to their adoring fans. For a brief moment, there is a glut of asparagus, piled high on market tables for eager customers to sort through, seeking the perfect stems. And then, just as suddenly, the harvest is over. This year, during these short lovely weeks of asparagus, I stumbled across this simple recipe that has quickly become my favorite.
Ready? You need asparagus. And parmesan cheese. A pan, olive oil, and some pepper. And 10 minutes. That’s it!
The asparagus is cooked whole, in long spears, for just a few minutes until it’s bright green and slightly blistered on all sides. The parmesan cheese lends a salty and tangy flavor to the crisp spears. It’s a quick and easy side dish that really is that simple and pairs well with, well, just about everything.
It even stands well on its own, which I suppose is to be expected from the vegetable that marches at the front of the summer produce parade!
Parmesan Asparagus Spears
Adapted from Simply Recipes
1 T olive oil
a sprinkle of freshly ground black pepper
1/2 pound asparagus spears
1/2 c freshly grated parmesan cheese
Heat a medium to large frying pan over medium heat. Wash the asparagus, pat it dry, and trim the ends if they are scraggly. Add the olive oil to the frying pan and tilt the pan to coat the bottom. After a few seconds, the oil will begin to glisten. Add the asparagus in a single layer, and shake the pan slightly so the spears roll and become coated in oil. Sprinkle lightly with freshly ground black pepper.
Cook the asparagus for about 8 minutes (a bit longer if you’re using really thick asparagus) tossing frequently to cook it evenly on all sides.
Turn off the heat and lightly sprinkle the parmesan cheese over the asparagus. Without tossing the asparagus, allow the cheese to melt. Carefully lift the asparagus onto a serving platter or directly onto dinner plates, keeping the parmesan side facing up if possible.
