Food from the Hart

Posts Tagged ‘Asparagus’

Skeleton Fingers

In Recipes on October 9, 2011 at 5:38 pm

Yield: 8 servings

Cooking Time: 20 minutes

The delicate stalks of white asparagus looks strikingly similar to severed appendages.  A few minutes in the oven and a little seasoning, they taste wonderful and are healthy.  If you’re in a particularly festive mood, tell your guests they are the fingers from last years Halloween party attendees…

2 pounds white asparagus, rinsed and trimmed

5 cloves garlic, minced

Kosher salt and pepper to taste

1 lemon, halved, seeded

2 tablespoons thyme, minced

3 tablespoons canola oil


Preheat oven to 400 degrees. Prepare a sheet pan by lining with aluminum foil.

Place asparagus on the prepared pan in a single layer and coat with canola oil.

Sprinkle with minced garlic, salt and pepper.

Roast in oven for 12-15 minutes until lightly brown and fork tender.

Remove from oven and garnish with lemon juice and thyme. Serve warm.


Parmesan Asparagus

In Recipes on March 27, 2011 at 11:19 am

Yield: 4 servings

Cooking Time: 25 minutes

In early spring asparagus begins to sprout from the cold ground giving us one of the seasons sweetest treats.  This is a versatile vegetable that can be used in a variety of preparations.  For an easy, no fuss side dish try this for your next dinner party or family dinner at home.

1 bunch of asparagus, ends trimmed

1/2 cup fresh grated parmesan-reggiano cheese

Fresh ground pepper

1/4 cup olive oil


Preheat oven to 425 degrees.

Line a rimmed baking sheet with parchment paper. Place asparagus on prepared baking sheet in a single layer.  Sprinkle with parmesan and pepper.  Drizzle liberally with olive oil.

Bake in over for 15-20 minutes until the parmesan is brown and the asparagus looks wilted.

Serve immediately.

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