When we were at the store the other day, we were making up our dinner that night based on what looked good that day. After grabbing a steak to throw on the grill using the salt method (I'll blog about that later) we went looking for veggies and the asparagus looked awesome. I knew we had a ton of rosemary in our herb gardens that lasts all winter so I just made up the rest of this as I went.
Lemon-Rosemary Asparagus
- 2 lbs. asparagus, woody ends trimmed
- 1/2 one small yellow onion, thinly sliced
- 1 large garlic clove minced
- 1 lemon, sliced very thin
- 1 teaspoon lemon zest from that lemon as well
- 5 small springs rosemary, plus one tablespoon chopped fresh rosemary
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic salt
- a little black pepper and salt to taste
- 1 tablespoon olive oil
- 1/4 cup shredded parmesan
- Preheat oven to 350.
- Toss the asparagus and onion with the oil, minced garlic, chopped fresh rosemary, lemon pepper, garlic salt, salt and pepper and lemon zest.
- Place in baking dish. Top with sprigs of rosemary and sliced lemons.
- Bake for about 25 minutes or until asparagus gets tender.
- Shut off the oven. Top with parmesan and put back in oven for a couple of minutes so it melts.
**Makes about 4 servings.
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