I welcome today, a guest post by my fellow blogger, Paula Reyne. I envy Paula, she’s a foodie. I am not. I asked her for a recipe that even I could do, less than 5 ingredients and steps. Yes, I’m that useless in the kitchen. But she stepped up to the challenge and even made it healthy! Thank you Paula and I hope all of you can share and enjoy!
Asparagus with Lemon, Butter & Parmesan – Guest post by Paula Reyne
When the sun is out that’s where I want to be, and since my husband and I have a nice little lounging area just outside our back door, pretty much every weekend when the weather is nice, that’s where you’ll find us – cooking and enjoying at least one, if not multiple meals, al fresco.
My husband mans the grill because he enjoys that (I think it has to something to do with that whole primitive instinct to make fire…), and so I will handle the sides and/or dessert (if we choose to have one). That arrangement works well for us, because I only prepare things that can be made up quickly and either stowed in the refrigerator and pulled out later when ready to eat, or that I can shove in the oven and forget about until the meat on the grill is ready.[pullquote width=”300″ float=”right”] I do it this way because basically I really just want to spend all my time sipping on a beverage and hanging out outside, and it’s as close as I can get to doing absolutely nothing -[/pullquote]
The recipe I’m about to share with you is one that my husband actually discovered awhile back, when he was working at trying to shed a few extra pounds. Along the way, we found that we both enjoyed it so much that it became one of our ‘signature side dishes’ – ones that even our friends loved for us to bring to their dinner parties. (PS: Dishes like this one are also what helped him shed 40 lbs., and keep it off for over a year now – so it’s a great recipe for LOTS of reasons.).
• 2 bunches of asparagus
• 1 large lemon
• 3-4 tbsp. good Olive oil
• 3 tbsp. butter
• 1/2 cup of shredded Parmesan cheese
• Salt & Pepper (to taste)
(Preheat the oven to 400F/204C)
Rinse and snap the ends of asparagus, then spread it all out in an ungreased baking dish. (To avoid using the part of the stem that has grown too mature and tough, snap the ends off at their natural breaking point – i.e. hold the asparagus near the base and using your other hand, snap off the part that breaks off naturally.)
Juice half a lemon, and slice up the other half (as shown below).
First, drizzle the asparagus with the olive oil, then the lemon juice, then dust with salt and pepper (to taste), and finally, layer the lemon slices and pats of butter on the top, as shown below, then bake for 20-30 minutes (15-25 minutes for thinner asparagus).
Remove the dish from the oven and change the setting to broil. Sprinkle the shredded Parmesan cheese over the dish and return to the oven just long enough to melt the cheese (Approx. 2 minutes).
Thank you Paula for sharing!