I just read that asparagus is the new in vegetable. One that is a subject of definite good for you food type articles. That is fine with me, as I love the stuff. Dale and I have planted more roots and have gotten diddly out of them... yet have them growing wild here and there. Obviously a lesson is hidden somewhere here that I am not getting.
But what I do get is the beauty and crunch of this vegetable. In a restaurant when I see it as an extra side dish... I just have to have it, and have been rewarded with a great product each time. Broiled or grilled, asparagus is an easy dish, the key is the freshness. That cannot be overstated. Trimming the stalks is easy, as the end will snap off to give you a perfect product.
Try this with a meat dish that needs a slender side. Tastes great and looks classy too!
1 lb asparagus, trimmed
1 T olive oil
2 T pecans toasted
1/3 c Parmesan cheese
Brush asparagus with oil oil and season with salt. Broil 3 inches from heat, turning often until asparagus are just tender, about 5 minutes. Transfer asparagus to a warm plate. Drizzle with scant amount of olive oil. Sprinkle toasted pecans and top with Parmesan cheese.