LUCY BURDETTE: Why, you must be wondering, is Lucy showing us a patch of brambles? Because that was our asparagus bed on April 20!
Yes it looks terrible, but soon enough the asparagus will come pouring out of it and I'll need ways to cook it. So I experimented with a simple, yet elegant presentation--roasted asparagus with Parmesan cheese and leek frizzles. (Don't you love that word?)
1 bunch asparagus
2-3 Tbsp freshly grated Parmesan cheese
2 Tbsp olive oil
1 large leek
Clean the leek carefully, chop it into thin slices, and saute until brown in a little olive oil.
Wash the asparagus and snap off the bottom woody inch or so. Place the stalks in a baking dish and roll them in olive oil.
Grate the cheese, add this to the baking dish and distribute it over the asparagus.
Roast the vegetables in a 400 degree oven about ten minutes.
Garnish with the frizzled leeks.
What's your favorite recipe for asparagus? Lord knows I'm going to need lots of variations!
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