Simply Delicious Asparagus

treeman's picture
Submitted by treeman on Thu, 04/10/2008 - 22:59

Summary

Yield
Prep Time20 minutes

Description

There is nothing better than fresh asparagus freshly harvested and broiled and seasoned to perfection.

Ingredients

  • 1 tbsp olive oil
  • 1 bn fresh asparagus
  • 1 t chopped basil
  • 1 pepper (or to taste)
  • 1⁄2 c diced or shredded provalone cheese

Instructions

Hold fresh asparagus spear between thumb and fore finger of both hands, holding just below the bud head with the left and the the cut base in the right.  Gently bend the spear until it snaps.  Take a bite out of the snapped end in the right hand and discard the rest.  Repeat with all spears.  Next french cut the spears in 1 inch long sections.  Toss in a small bowl with the olive oil and basil until all pieces are well covered.

Spread 1 deep on a cookie sheet.  Broil under oven broiler for 12 to 15 minutes, stirring and turning the asparagus half way through.  Broil until the skin begins to brown.  Don't over cook, you want the asparagus to still be crisp.  Mushy asparagus is for the birds.

Remove from tray and put back into bowl.  Add 1/2 teaspoon of olive oil and Provolone cheese and toss.  Its ready to serve. 

Notes

You may substitute oregano for basil and/or parmesean cheese for provolone if you like. 

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M A Long's picture

Yummy!

Submitted by M A Long on Tue, 04/15/2008 - 17:44.

I really like asparagus too and so does my hubby and both of the boys. We have some growing outside but it isn't big enough yet. They are still smaller than a pencil right now. Hopefully they will be bigger next year to produce better.

Melissa

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***June Masters Bacher***

Every act of kindness moves to a larger one till friendships bloom to show what little deeds have done.

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oma2's picture

Yum!

Submitted by oma2 on Tue, 04/15/2008 - 17:19.

I just love aspargus! I'll have to try broiling them. Great idea!!

Edda

Certain things catch your eye,
But pursue only those that capture your heart.
- Native American saying