Tis the season for asparagus
Since we have access to most fruit and vegetables regardless of time of year, we tend to forget what is in season. Best way to stay on top is to visit your local farmers market. Nothing beats locally grown, freshly picked produce. The season for asparagus in Ontario is May and June and we have been taking advantage of it regularly.
This year I found a new recipe for roasted asparagus with pesto in “A Good Food Day” by Marco Canora M.D. Served with quinoa or grilled chicken makes a simple and delicious dinner.
1 bunch asparagus
1 tablespoon of olive oil plus bit more for drizzling
1 lemon – ½ cut into thin slices, ½ reserved for serving
Fine sea salt and freshly ground pepper
1 (3 inch) chunk Parmigiano-Reggiano cheese – I often skip this ingredient
2 tablespoons pine nuts
½ cup loosely packed fresh basil leaves, coarsely chopped
1. Pre heat oven to 450ͦF, line baking sheet with foil
2. Break off wooden parts off asparagus stalk.
3. On the baking sheet toss asparagus, olive oil, salt and pepper. Roast in the oven until lemons get slightly brown. About 20 min. –I like asparagus crunchy so I take it out after 15 min.
4. Crumble cheese with a fork, pile on chopping board together with basil and pine nuts. Chop all the ingredients together until well combined but still chunky.
5. Transfer asparagus to serving plate and toss with pesto. Squeeze the juice of the remaining half a lemon and top with drizzle olive oil.
What is your favorite recipe?