This is our family favorite recipe. It’s the first recipe we ever tried on asparagus when we bought organic asparagus from a farmer in Berlin. We asked him how to prepare it coz we were clueless then (I think we’re still pretty clueless now so we stick to simple but yummy recipes). He told us since these were bio (organic) asparagus, it will taste very good with a very simple recipe.
We were sooo excited, it was so simple that we did it immediately when we got home from the farmers market and it was so good we inhaled it as we were standing in our kitchen. It doesn’t get old… we still inhale it each time we make it LOL!
- Bunch of organic/bio asparagus (it will taste 100% better I promise!)
- Olive Oil
- Sea Salt
- Freshly cracked Pepper
- Block of Grana Padano cheese or the best parmesan cheese you can find (Parmigiano Reggiano is aged 18months, while Grana Padano is 24 months so it’s the tuxedo or parmesan cheeses according to Ritz Carlton Italian Chef I had pasta cooking lessons with)
- You will also need an oven & a cheese grater
You don’t have the exact ingredients above so you can use himalayan salt or even ordinary table salt. You can also use pre-grated cheese, etc. Use what you’ve got, but just know that the higher the quality of the ingredients, the better it will taste and the happier your tummy will be!
- Pre-heat oven to 200C
- Cut the bottoms about 2inches or where the stalk is already tender to remove the hard unchewable bottom
- Wash the asparagus & dry well in paper towels
- On the baking tray, oil the asparagus with olive oil using your hands to coat every stalk.
- Lay them out evenly on the tray, then put freshly cracked salt & pepper all over (for diplobaby we omit the pepper)
- Generously cover with freshly grated parmesan cheese.
- Put in the middle of the oven for 12-14mins or until it looks cooked. Usually you will have cheese chips on the tray.
- Eat immediately!
That’s it! We don’t transfer it and just serve it on the baking tray because the best part is really wiping the crispy salty cheese bits with the asparagus, before it goes straight into our mouths! YUM!
Please don’t forget to tag me if you do this recipe and it would be my honor if you shared the link to this recipe with your family & friends on social media! Thank you in advance or as Filipinos like to say TIA!
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