I love asparagus! AND it just happens to qualify as a food of the month for March - Stems, Fish & other seafood.
Asparagus is a spring vegetable that's PACKED with nutrition. When you buy asparagus, either fresh from the farmers' market or grocery store, it's best to eat it right away. It pairs nicely with lots of other spring vegetables and flavors - think peas, garlic or new potatoes.
One cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber and 404 milligrams of potassium.
Potassium is good for blood pressure and asparagus also contains a compound called asparaptine, which helps to improve blood flow and in turn helps to lower blood pressure.
What do you need?
2-1/2 pounds fresh asparagus (about 30 large)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees.
If the stalks of the asparagus are thick, peel the bottom half of each.
Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.
Courtesy of Barefoot Contessa, Ina Garten