Spring 2020, Ripe Now, RecipesTorrey Douglass

Springtime’s Asparagus

Spring 2020, Ripe Now, RecipesTorrey Douglass
Springtime’s Asparagus

This time of year, bright green and purple asparagus tips pierce the soil in search of sunlight. This crop is not an instant gratification project; growing enough to harvest takes years of patience, biding your time for a couple of seasons as the corms are established, until enough is available for harvest. The asparagus patch needs to be tucked away from the garden beds that are frequently tilled or planted. But ooh, the rewards are worth the wait.

This asparagus recipe is so deliciously addictive and easy to prepare that I make it all the time. Asparagus is at its peak in the spring. Find a friend who has a patch or pick some up at your local market.

I credit this recipe to my mother-in-law, Bonnie Madrigal, whom I thank for opening my tastebuds to this savory delight.

Balsamic Asparagus with Parmesan

  • 1 bunch asparagus

  • 2 Tbs olive oil (or a substantial drizzle)

  • 2 Tbs Balsamic vinegar (or a substantial drizzle)

  • ¼ c parmesan, shredded

Rinse asparagus, snap off and discard the tough ends. Lay the asparagus spears in a single layer on a cookie sheet or toaster oven tray. Drizzle olive oil over the spears, using your fingertips to coat. Place in the broiler, or one toast cycle, for 3-4 minutes until bright green. Remove from oven. Drizzle with balsamic vinegar and top with parmesan. Return to the broiler for an additional 3 minutes or so, keeping an eye out to make sure the vinegar caramelizes but does not burn and the parmesan cheese crisps up nicely. Serve hot as-is or dip in homemade mayo. Enjoy!

Photo by Stephanie Studer courtesy of Unsplash.