Asparagus season is in full swing here in the NYC region. I have been buying it and cooking it like crazy. I made this recipe for Baked Asparagus a few nights ago and it was a big success! Chris and I ate the whole batch and I bought more today to make it again. It only requires a few ingredients and it’s pretty low maintenance once you assemble everything in the baking dish.
Asparagus is on almost every superfood list, so I’m happily eating it several times a week this spring. Asparagus has numerous anti-immflammatory and antioxidant properties that reduce diabetes, heart disease, and certain types of cancer. It is also a rich source of B vitamins, fiber, protein, and certain minerals such as zinc and magnesium. It is best consumed within 48 hours of purchase in order to receive more nutritional benefit.
Eater’s Note: If you make extra (and actually have leftovers) it tastes delicious the next day eaten cold or at room temperature.
- 1 bunch Asparagus - washed and trimmed (see notes)
- 1 Lemon - juiced
- ¼ cup Chicken or Vegetable broth
- 1 tbsp Olive Oil
- ¼ finely grated Pecorino or Parmesan cheese
- Sea Salt
- Preheat oven to 350.
- Arrange asparagus in a baking dish and pour lemon juice and broth on top.
- With a kitchen brush, brush with olive oil and sprinkle with sea salt.
- Cover baking dish tightly with foil and bake for 20min until asparagus is tender (you can easily insert a knife into the thicker part of the stem).
- Remove foil and sprinkle cheese on top.
- Set oven to broil and put asparagus back in until cheese is melted and tips are beginning to brown (about 5 min).