1lb Scapes
1 cup grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
Fresh ground pepper to taste
Blend all ingredients in a food processor until smooth.
Thursday, June 21, 2012
Tuesday, June 5, 2012
Megan's Roasted Parmesan Asparagus with Lemon and Garlic
Toss 1 bunch of asparagus with olive oil, a couple of dashes of a quality hot sauce,
fresh lemon juice, 2 minced garlic cloves (or more if you're loco for garlic like me) and salt pepper. Let the flavours absorb for 15 minutes or so.
Preheat the oven to 425. Lay the asparagus in a single layer on a baking sheet, making sure to pour some of the marinade over top. Not too much, you'll end up with an oily mess.
Roast for 12-14 minutes, topping with freshly grated parmesean cheese about half way through. Keep an eye on it, it can crisp up on you pretty quickly.
Remove from oven and squeeze some more fresh lemon juice over top. Enjoy!
fresh lemon juice, 2 minced garlic cloves (or more if you're loco for garlic like me) and salt pepper. Let the flavours absorb for 15 minutes or so. Preheat the oven to 425. Lay the asparagus in a single layer on a baking sheet, making sure to pour some of the marinade over top. Not too much, you'll end up with an oily mess.
Roast for 12-14 minutes, topping with freshly grated parmesean cheese about half way through. Keep an eye on it, it can crisp up on you pretty quickly.
Remove from oven and squeeze some more fresh lemon juice over top. Enjoy!
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