Lemon Parmesan Asparagus
Veteran asparagus hunter Sarah Dowdy took up the hobby in 2003. She’s been prowling back roads ever since – during the spring to harvest – and the rest of the year looking for the telltale “dead heads” of asparagus that went to seed. Her best memories include finding spots nobody has picked in years. And her worst asparagus hunting moment? “My sweet sister told her friend where my spots were and he picked them. That was five years ago and I am still angry with them both,” Dowdy said, only half jokingly.
Discover other tasty asparagus recipes featured in our May/June 2018 issue.
|Number of Servings:||4-8|
|Ingredients:||1-2 lbs asparagus spears
1 stick butter
1 Tbsp garlic, minced
1 lemon, sliced
Shredded Parmesan cheese
|Directions:||Place asparagus spears in 13 x 9-inch baking dish. Add butter, garlic and lemon slices. Roast at 350°, turning spears occasionally to coat with mixture. Cook for 30 minutes or until tender. Remove from pan and serve covered with shredded Parmesan cheese.|