- Food and Cooking
Lemon Garlic Parmesan Asparagus
A Delicious Way To Cook Asparagus
An Easy Way to Prepare A Wonderful Side Dish
There are many ways one can prepare a fresh green stock of asparagus. I have tried to cook this wonderful vegetable many different ways. I finally feel I have found the perfect way that seems to be a winner every time. I have tried grilling asparagus many times, but never came out perfect. Some ends were still crunchy, other ends were burnt. I also tried roasting it in a pan in the over a few times,though pretty good, it just did not taste exactly the way I wanted it to. So I finally tried another solution and my new asparagus creation was born. I am going to share with you the recipe from my “Garlic Parmesan Lemon Asparagus.” The first time I sauteed asparagus was the first time it came out soft, nice and dark green and soaked up all the flavors I had added to create this dish. Every time I cook asparagus this way it comes out with a bang every time. I have also done this same type of recipe on the grill using a foil pack. I have gotten similar results. Either way, you will end up with some delicious asparagus, which is one of my favorite vegetables to cook as a side dish when I am grilling.
Fresh Lemon Juice
A stock or two of Asparagus
A cup of shredded Parmesan cheese
A couple of table spoons of minced garlic
A table spoon or two of butter
In a saute pan, add the lemon juice about a few table spoons, the minced garlic and the butter. Let cook until butter is melted and the flavors have cooked together some. Add the stock of asparagus and cover with a lid. I find covering it makes the asparagus cook much faster. When the asparagus begins to turn a dark green you can add some of the Parmesan cheese. I find if you add towards the very end it makes a nicer presentation. Sauteing the asparagus soaks up the lemon and garlic flavor so well, that with every bite taken, your taste buds perk up with so much flavor. It is fairly simple and makes for a great side dish with just about any meat or pasta.