Tuesday, June 2, 2009

I absolutely love to be in the kitchen! Cooking and baking are my therapy! From now on, you can look for documentation of my culinary ventures here every Tuesday. Should be fun...and fattening!

So, who likes asparagus? If you have only ever tried the kind out of a can, that doesn't count. Now, run out and get a fresh bunch from the produce section. Pick up a lemon while you're at it. Oh, and some Cavender's seasoning. I assume you have EVOO, salt and pepper on hand. The only other thing you might need is some shredded Parmesan cheese (the kind in a bag stocked beside all the other shredded cheese...not the kind in a green can).

Got it? Okay. Now...

1.Wash your asparagus and dry it thoroughly.

2. Grasp one piece on both ends and snap it into. Wherever it breaks is where you should cut the rest of the ends off. It ends up being about half the piece of asparagus. Seems wasteful, but believe me, you don't want to eat the tough end!

3. Pour a Tablespoon or three of EVOO into the bottom of a large Pyrex casserole dish. Place the dried-off asparagus into the pan and coat in the olive oil.

4. Add sea salt, black pepper, and Cavender's Seasoning. I don't know how much, just shake until you can see it pretty good ;)

5. Cut lemon in half and squeeze one of the halves over asparagus.

6. Sprinkle with Parmesan cheese, about 1/4 c. You could skip this step, but why on earth would you?

7. Put in 400 degree oven for about 15-20 min, maybe more. Watch carefully. When cheese looks melted, take it out. Squeeze a little juice from the remaining lemon half on top.

That's it!

Tip: While you have it out--EVOO, lemon juice and Cavender's (the amounts described above should work) whisked together makes an excellent marinade for fish such as Tilapia or Salmon. You can not marinate fish in an acid like lemon juice for longer than a few minutes or it will begin to cook it. Cook marinated fish in a non-stick pan on the stove top at medium heat for 4-6 minutes on each side. Perfecto!


  1. Wow! Through a craving on me... I'll be buying some asparagus. Glad you clarified the parmesan cheese thing.

  2. I'm so glad you're doing this!! I'll gladly learn from the best! :o)

  3. I cook almost the exact same thing, except I saute it in a skillet. It's very delicious! I put grated parmesan or grated mozzarella on top when it is almost cooked and let it melt.

  4. I'm gong to have to try that out. I am a big fan of fresh Asparagus-we had it growing up on our ranch in Montana, it actually grew wild. I have not heard of EVOO, so I'll be on the lookout. Was it you who introduced me to Nutella??? Someone confessed their fanship of it, and now it's in my cupboard. Would not go with Asparagus! : )Blessings Keelie.

  5. EVOO-Extra Virgin Olive Oil....just don't watch enough cooking shows! : ) Actually, I don't watch any, and so I'll be relying on RW's weekly posts. How about a post on way cool abreviations so I can sound like I know what I'm talking about to my friends. Thanks for the explain!