It’s that time of year my friends… you know what I’m talking about. No, not allergy attacks brought on by glorious blooming trees and cleaning out closets to make way for lighter clothing, it’s much more exciting than that.
It’s grill season! HOORAY!
AKA: “My husband can make dinner” season.
So now that my man can man the grill, that brings me to start busting out a few of my favorite easy side dishes. I say easy, because what usually happens is Brandon says, “Alright I’m going to grill,” and I have about 15-20 minutes MAX to makes something happen. That something usually involves some kind of vegetable that is slowly dying in our crisper and that is in major need of some love and attention. Attention in the form of the usual suspects, that is.
Bottle of delicious? Check. A little kick for the taste buds? Check and check.
Time: 20 min
Bunch of fresh asparagus, stems trimmed
1 T olive oil, or flavored oil of your choice
1-2 T minced garlic, brushed onto stalks
1 tsp crushed red pepper flakes
2 T grated parmesan cheese
Salt and pepper
Directions: Preheat oven to 425. On a large flat baking sheet (covered with foil), spread out asparagus stalks and drizzle with oil. With a basting brush, spread garlic evenly, then sprinkle with red pepper and parmesan, and a dash of salt and pepper. Roast for 15-18 minutes, until tips are crispy and cheese is slightly browned.
This is probably one of the easiest side dishes that I make, and I make it pretty regularly. The garlic is key here because it brings so much flavor and balances the bitterness of the asparagus. Also it makes your house smell like a little palace of delight.
I realize this is a ridiculously easy recipe, but that’s really the beauty of it. Because along with the reappearance of the grill this time of year comes my need to make dinners that take under 30 minutes.
And preferably don’t come out of a box and rhyme with shmozen shmizza.
What’s your favorite way to cook asparagus?